Effect of different home-cooking methods on acrylamide formation in pre-prepared croquettes

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• 作者：Joanna Michalak ; ^{seniutaj@uwm.edu.pl} ; Elżbieta Gujska ; Marta Czarnowska-Kujawska ; Fabian Nowak
• 关键词：Acrylamide ; Browning ; RP-HPLC ; Ready-to-eat products ; Pre-prepared croquettes ; Heating methods ; Microwave heating ; Food safety ; Food composition ; Food analysis
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：56
• 期：Complete
• 页码：134-139
• 全文大小：363 K
• 卷排序：56

文摘

Browning and acrylamide content in ready-to-eat croquettes were studied. The effects of heating domestic methods on acrylamide formation was studied. Roasting, pan-frying, deep-frying and microwave treatment were used. The highest acrylamide content was found when microwave heating was used. Microwave heating of carbohydrate-rich food should be limited by consumers.