高温加工食品中丙烯酰胺抑制技术研究进展

Reduction of acrylamide formation in high-temperature processed foods

淀粉类食品在高温加工过程中产生丙烯酰胺的问题已引起世界各国的普遍关注,如何抑制其产生成为国际研究热点。本文简要综述了高温加工食品中丙烯酰胺形成机理,并重点讨论了影响丙烯酰胺产生的因素和抑制技术。

The formation of acrylamide in high-temperature processed foods has aroused a worldwide attention, how to reduce its formation is of significance to public health and food-processing enterprise. In this paper, its formation mechanisms, factors that influenced its formation and the technologies to reduce its formation were briefly discussed;