ACRYLAMIDE IN FOOD – IMPLICATION FOR THE FOOD INDUSTRY

Constanta Modoran, Maria Tofana, Sevastita Muste, D. Modoran

Abstract


It is a very complex and actual problem to assure a healthy and equilibrate feeding, because of the special importance that food has for human health.
The acrylamide contamination of food products or the formation during the technological processes are among the main risk factors for public health owed to the potential to generate toxicity from this contamination with multiple noxious effects.
Acrylamide is an instable organic compound, white crystals, odorless, water, ethanol and ether soluble. It has the composition, from chemical point of view, of an amide, with the chemical formula C3H5NO. Acrylamide is used in the plastic materials, paper, dyes, textile industry, also in construction and cosmetics etc. It is also used for making polyacrilamide, product used as water stabilizer and sewage water treatment and for gels electrophoresis.

Keywords


acrylamide; Maillard reaction; heat processed foods; bread; biscuits; breakfast cereals

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DOI: http://dx.doi.org/10.15835/buasvmcn-agr:1614


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