AAB - President
Aspects 97: Acrylamide: influence of plant genetics, agronomy and food processing

Nigel Halford 

Don Mottram


Acrylamide is a neurotoxin and a probable carcinogen. Its presence in cooked foods was first reported in 2002 and high concentrations have been reported in a variety of potato-and cereal-based products such as crisps, chips (French fries), roast and baked potatoes, bread, breakfast cereals and biscuits.  Acrylamide is formed as a result of the Maillard reaction, which involves the thermal degradation of amino acids in the presence of reducing sugars.  While this reaction imparts desirable qualities such as colour and flavour to food, in the case of asparagine it also results in the formation of acrylamide. The major precursors for acrylamide formation, therefore, are free asparagine and reducing sugars.

International food monitoring agencies, in collaboration with industry, have put forward strategies for modifying processing methods to reduce dietary acrylamide. However, many of these methods limit the extent to which the Maillard reaction occurs, and while they result in a reduction of acrylamide, they also compromise the colour and flavour of the end-product.  Research in this area is therefore ongoing.  However, there are anecdotal reports from the food industry that this approach is reaching the limit of what can be achieved and that alternative or complementary strategies need to be developed.  Attention is therefore turning to improving the raw material by reducing the levels of sugars and/or free asparagine and thereby the risk of acrylamide formation. This two-day focussed meeting followed a successful meeting held in 2006. It examined the acrylamide issue from genetics and agronomy through to food processing.

2010 98pp                                                                                            Price £20.00 (AAB Members £14.00)

Plus P&P to be applied on completion of purchase

Code Name Price
97 97: Acrylamide: influence of plant genetics, agronomy and food processing £20.00
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