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Article: Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips
Title | Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips |
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Authors | |
Keywords | Acrylamide (AA) Alginic acid Fried potato strips Hydrocolloid Pectin |
Issue Date | 2010 |
Publisher | Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem |
Citation | Food Chemistry, 2010, v. 121 n. 2, p. 424-428 How to Cite? |
Abstract | Effects of eight hydrocolloids on acrylamide (AA) formation were compared. At 2% (w/w), pectin, alginic acid (>50% reduction) and xanthan gum (∼20%) significantly (P < 0.05) reduced acrylamide formation in chemical models. In the fried snack model, effective inhibition of acrylamide formation (∼30%) by most of the hydrocolloids was observed only when the concentration was increased to 5%. Immersing potato strips for 1 h in a 1% alginic acid solution before frying produced inhibition of acrylamide formation similar to that in a 5% solution, and immersing for 5 h led to a significantly lower AA content (∼60% versus ∼30% reduction) compared with immersing for 1 h in a 1% or 5% immersion solution. Similar phenomena were also observed for pectin. The findings suggest alginic acid and pectin are promising inhibitors of acrylamide formation, and immersion time is an important determinant for their effects against acrylamide formation in fried potato products. © 2010 Elsevier Ltd. All rights reserved. |
Persistent Identifier | http://hdl.handle.net/10722/68762 |
ISSN | 2023 Impact Factor: 8.5 2023 SCImago Journal Rankings: 1.745 |
ISI Accession Number ID | |
References |
DC Field | Value | Language |
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dc.contributor.author | Zeng, X | en_HK |
dc.contributor.author | Cheng, KW | en_HK |
dc.contributor.author | Du, Y | en_HK |
dc.contributor.author | Kong, R | en_HK |
dc.contributor.author | Lo, C | en_HK |
dc.contributor.author | Chu, IK | en_HK |
dc.contributor.author | Chen, F | en_HK |
dc.contributor.author | Wang, M | en_HK |
dc.date.accessioned | 2010-09-06T06:07:29Z | - |
dc.date.available | 2010-09-06T06:07:29Z | - |
dc.date.issued | 2010 | en_HK |
dc.identifier.citation | Food Chemistry, 2010, v. 121 n. 2, p. 424-428 | en_HK |
dc.identifier.issn | 0308-8146 | en_HK |
dc.identifier.uri | http://hdl.handle.net/10722/68762 | - |
dc.description.abstract | Effects of eight hydrocolloids on acrylamide (AA) formation were compared. At 2% (w/w), pectin, alginic acid (>50% reduction) and xanthan gum (∼20%) significantly (P < 0.05) reduced acrylamide formation in chemical models. In the fried snack model, effective inhibition of acrylamide formation (∼30%) by most of the hydrocolloids was observed only when the concentration was increased to 5%. Immersing potato strips for 1 h in a 1% alginic acid solution before frying produced inhibition of acrylamide formation similar to that in a 5% solution, and immersing for 5 h led to a significantly lower AA content (∼60% versus ∼30% reduction) compared with immersing for 1 h in a 1% or 5% immersion solution. Similar phenomena were also observed for pectin. The findings suggest alginic acid and pectin are promising inhibitors of acrylamide formation, and immersion time is an important determinant for their effects against acrylamide formation in fried potato products. © 2010 Elsevier Ltd. All rights reserved. | en_HK |
dc.language | eng | en_HK |
dc.publisher | Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem | en_HK |
dc.relation.ispartof | Food Chemistry | en_HK |
dc.subject | Acrylamide (AA) | en_HK |
dc.subject | Alginic acid | en_HK |
dc.subject | Fried potato strips | en_HK |
dc.subject | Hydrocolloid | en_HK |
dc.subject | Pectin | en_HK |
dc.title | Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips | en_HK |
dc.type | Article | en_HK |
dc.identifier.openurl | http://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=121&issue=2&spage=424&epage=428&date=2010&atitle=Activities+of+hydrocolloids+as+inhibitors+of+acrylamide+formation+in+model+systems+and+fried+potato+strips | en_HK |
dc.identifier.email | Lo, C: clivelo@hkucc.hku.hk | en_HK |
dc.identifier.email | Chu, IK: ivankchu@hku.hk | en_HK |
dc.identifier.email | Chen, F: sfchen@hku.hk | en_HK |
dc.identifier.email | Wang, M: mfwang@hku.hk | en_HK |
dc.identifier.authority | Lo, C=rp00751 | en_HK |
dc.identifier.authority | Chu, IK=rp00683 | en_HK |
dc.identifier.authority | Chen, F=rp00672 | en_HK |
dc.identifier.authority | Wang, M=rp00800 | en_HK |
dc.description.nature | link_to_subscribed_fulltext | - |
dc.identifier.doi | 10.1016/j.foodchem.2009.12.059 | en_HK |
dc.identifier.scopus | eid_2-s2.0-76749084730 | en_HK |
dc.identifier.hkuros | 169747 | en_HK |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-76749084730&selection=ref&src=s&origin=recordpage | en_HK |
dc.identifier.volume | 121 | en_HK |
dc.identifier.issue | 2 | en_HK |
dc.identifier.spage | 424 | en_HK |
dc.identifier.epage | 428 | en_HK |
dc.identifier.isi | WOS:000276038400017 | - |
dc.publisher.place | Netherlands | en_HK |
dc.identifier.scopusauthorid | Zeng, X=35760592200 | en_HK |
dc.identifier.scopusauthorid | Cheng, KW=12141247000 | en_HK |
dc.identifier.scopusauthorid | Du, Y=35725386400 | en_HK |
dc.identifier.scopusauthorid | Kong, R=35217869000 | en_HK |
dc.identifier.scopusauthorid | Lo, C=15737175700 | en_HK |
dc.identifier.scopusauthorid | Chu, IK=7103327484 | en_HK |
dc.identifier.scopusauthorid | Chen, F=7404907980 | en_HK |
dc.identifier.scopusauthorid | Wang, M=7406691844 | en_HK |
dc.identifier.citeulike | 6484347 | - |
dc.identifier.issnl | 0308-8146 | - |