范文奇

• 1:扬州大学旅游烹饪学院

摘要(Abstract)：

在高温条件(>120℃)下,富含天冬氨酸和还原糖的食物会生成丙烯酰胺(Acrylamide,ACR)。ACR具有神经毒性、致癌性、致突变性和生殖毒性,应当控制食物中ACR的生成量。结合近年文献,从减少原料前体物质和改变加工工艺两个思路控制食物中的ACR生成量,分析当前研究,为控制ACR生成量提供新思路。

关键词(KeyWords)： 丙烯酰胺;热加工食品;原料;加工工艺

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 范文奇

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