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- W2079417404 abstract "各種農産物およびその加工食材を用いて調理加熱条件によるアクリルアミド(AA)生成について検討した．小麦粉などの粉製品5種の成型チップ，乾燥種実類2種について加熱温度，加熱時間を変化させた際のAA生成量を比較した．加熱温度は180～200℃ で，加熱時間はごまを除き10分を頂点としてAA生成量が増減した．また，細切した野菜・果実13種の220℃, 5分間の加熱では，じゃがいも，アスパラガス，かぼちゃ，なす，もやしでAA生成量が多かった．じゃがいも，アスパラガス，もやしを220℃ で加熱する際に，あらかじめ電子レンジまたはゆでる処理を行うか否かでAA生成量の増減を比較した，AA生成量は電子レンジ処理で増加し，ゆでる処理で1/10～1/4に減少した．遊離アスパラギン含量の多い農産物では加熱によるAA生成量が多い傾向を示した．" @default.
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- W2079417404 date "2004-01-01" @default.
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- W2079417404 title "Production of Acrylamide in Agricultural Products by Cooking" @default.
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- W2079417404 doi "https://doi.org/10.3358/shokueishi.45.44" @default.
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