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Acrylamide is a maybe carcinogedic substance, which is used in chemical industry and can be formed by Maillard-reaction in food. A study, done in Switzerland, examined how the chemical content of the almonds and the temperature during preparation affected Acrylamide formation in this foodstuff. A decreased temperature for preparation as well as employing almonds with modest amounts of unbound asparagine enabled a noteworthy decrease to be accomplished.
Acrylamide, a putative carcinogen, is used in the chemical industry; it can also be formed by the Maillard-reaction in food. Aa Swiss study examined how the chemical content of the almonds and temperature during preparation affected acrylamide formation in this foodstuff. A lower temperature for preparation, as well as employing almonds with modest amounts of unbound asparagine, clearly decreased the production of acrylamine.
参考文献 Tim Skern: 《Writing Scientific English: A Workbook》
