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• W4386542954 abstract "There have been many efforts to make thermally processed foods safer by controlling the chemical reactions responsible for the formation of process-related contaminants. Researchers continuously seek an effective alternative technique to mitigate acrylamide formation for different food products. Besides reformulating the food recipe, acrylamide formation can be limited by minimizing the process effect. The thermal load, a function of process temperature and time, was repeatedly reported as one of the main reasons for acrylamide formation. Hence, from a processing perspective, it is essential to minimize the thermal load that the food product is exposed to. For this purpose, alternative technologies have been introduced in conventional processes. These alternative technologies are either used alone or implemented along with conventional ones. Vacuum baking, frying and roasting, and radio frequency (RF) heating are examples proven to limit acrylamide formation in certain food products. Using a vacuum or RF heating as a postdrying process after conventional baking delivered a lower acrylamide amount in biscuits and cookies. When potatoes were fried to the same final moisture content under vacuum, a significant decrease in acrylamide content can be achieved. In the case of RF heating followed by conventional frying, potato slices had much lower acrylamide levels than those processed conventionally. The preprocessing of raw material with microwave, pulsed electric field, or ultrasound treatment might lead to a decrease in acrylamide formation. So, the outcomes of these studies make alternative technologies promising to produce safer products containing less acrylamide." @default.
• W4386542954 created "2023-09-09" @default.
• W4386542954 creator A5060077839 @default.
• W4386542954 date "2024-01-01" @default.
• W4386542954 modified "2023-10-16" @default.
• W4386542954 title "Alternative technologies for the mitigation of acrylamide in processed foods" @default.
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• W4386542954 doi "https://doi.org/10.1016/b978-0-323-99119-3.00007-2" @default.
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