Gamma irradiation and acrylamide contents in fried potatoes

ISBN-13: 9783330088269 / Angielski / Miękka / 2017 / 200 str.

Khalid Ragaei Abd-Rarboh EL-Bassiony; Ashraf Mahdy Sharoba; Hassan khalaf Ahmed El- Desouky

Opis

Acrylamide has the potential to induce heritable damage at gene and chromosome level (FAO/WHO, 2002). Chronic acrylamide exposure has been associated with increased incidence of mesothelioma and cancers of the central nervous system, thyroid gland, other endocrine glands, mammary glands and reproductive tracts in rats following acute ingestion. Neurotoxicity was detected as the primary toxic effect after occupational exposure of acrylamide, and then carcinogenic effect was caused to several organs Several studies have been investigated to decrease the formation of acrylamide by decreasing acrylamide precursors, asparagine and reducing sugar by different treatment (i.e, soaking or blanching ) of potato slices in various solutions. In this book We're talking about everything related to acrylamide.

O autorze

Ashraf Mahdy Sharoba, Hassan khalaf and Ahmed El- Desouky, Food Technology Professors, Food Technology Department, Faculty of Agriculture, Banha University, Egypt. Ragaei Abd-Rarboh EL-Bassiony Lecturer Food Technology, Food Irradiation Unit, Plant Research Department, Atomic Energy Authority, Egypt.