Acrylamide and Chips: LC-MS Monitoring Maillard Reaction Products in Starchy Foods

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One of the major by products of the Maillard browning reaction, where reduced sugars interact with the amino acid asparagine under conditions of high heat and low moisture, is acrylamide. The IARC (International Agency for Research on Cancer) classifies this compound, a hydrophilic, polar molecule with low volatility and low molecular weight, as a potential Read the rest of this article

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