Acrylamide in Crisps (Reducing Acrylamide in Crisps)
Received Date: Jan 24, 2017 / Accepted Date: Mar 20, 2017 / Published Date: Mar 26, 2017
Abstract
The aim of the report is to understand what factors influence Maillard reactions and mechanisms involved in Maillard reaction, why acrylamide is toxicity, carcinogenetic and how does it cause cancer. To study this, we first understood how acrylamide is exactly formed and what levels of acryl amide in various food products. And then Characterization of several different technical solutions which I was studied in the scientific and patent literature and understood how they work and what extent they reduce acryl amide levels. Lastly, comparison of various several techniques and choose the best techniques that is suited most to reduce acrylamide levels in crisps was studied.
Keywords: Acrylamide; Crisps; Reaction; Maillard reaction; Consumer
Citation: Chauhan R (2017) Acrylamide in Crisps (Reducing Acrylamide in Crisps). J Cell Sci Apo 1: 104.
Copyright: ©2017 Chauhan R. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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