@inproceedings{306367092cf64c70b53a75af6212d96d,
title = "Kinetic models as a route to control acrylamide formation in food",
abstract = "A kinetic model for the formation of acrylamide in potato, rye and wheat products has been derived, and kinetic parameters calculated for potato by multi-response modeling of reducing sugar (glucose and fructose), amino acid, asparagine and acrylamide concentrations with time. The kinetic mechanism shares, with Maillard browning, a rate limiting (probably dicarbonylic) intermediate, and includes reaction steps of this intermediate which are competitive with respect to acrylamide formation. A pathway representing physical and/or chemical losses of acrylamide accounts for the measured reduction of acrylamide yield at long reaction times. A mechanistic hypothesis regarding the competing reactions of Strecker aldehyde formation and tautomerization followed by beta-elimination to give acrylamide, features in the kinetic model and can be used to determine the factors which steer the reaction towards acrylamide. A predictive application of this model is for 'what-if' experiments to explore the conditions which lead to reduced acrylamide yields.",
keywords = "Acrylamide, Kinetics, Model, Multi-response modeling, Potato, Rye, Wheat",
author = "Wedzicha, {Bronislaw L.} and Mottram, {Donald S.} and Elmore, {J. Stephen} and Georgios Koutsidis and Dodson, {Andrew T.}",
year = "2005",
month = apr,
day = "22",
doi = "10.1007/0-387-24980-X_18",
language = "English",
isbn = "9780387239200",
volume = "561",
series = "Advances in Experimental Medicine and Biology",
publisher = "Springer",
pages = "235--253",
editor = "Mendel Friedman and Don Mottram",
booktitle = "Chemistry and Safety of Acrylamide in Food",
address = "Germany",
edition = "1st",
}