学术
国际标准刊号：ISSN 1006-2513
国内统一刊号：CN 11-3542
摘 要:
淀粉类食品在高温加工过程中产生丙烯酰胺的问题已引起世界各国的普遍关注。如何抑制其产生成为国际研究热点。本文简要综述了高温加工食品中阿烯酰胺形成机理，并重点讨论了影响丙烯酰胺产生的因素和抑制技术。[著者文摘]
文章出处:
《中国食品添加剂》-2006年1期 -60-64页
China Food Additives
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2006）01-0060-05
Reduction of acrylamide formation in high-temperature processed foods
ZHANG Yu-ping, OU Shi-yi （Food Science and Engineering Department, Jinan University, Guangzhou 510632）
Abstract:
The formation of acrylamide in high-temperature processed foods has aroused a worldwide attention, how to reduce its formation is of significance to public health and food-processing enterprise. In this paper, its formation mechanisms, factors that influenced its formation and the technologies to reduce its formation were briefly discussed;[著者文摘]
Key words:
acrylamide; food ; reduction
收稿日期: 2005-04-19
基金资助:
广东省科技攻关课题（2003C20410）和广东省自然科学基金课题（031899）联合资助.
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