EFFECTS OF OIL CARBONYL VALUE ON FORMATION OF ACRYLAMIDE

• 作 者: JIanjunShi;
• 机 构: Department of Food Science & Engineering, Jinan University, Guangzhou 510632, Guangdong Province,CHI
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　Ditferent concentration or H202 were added into peanut oil to produce carbonyl compounds and then L-asparagine was added to test the effect of carbonyl value on formation of acrylamide at 175℃.The results showed that the carbonyl value was significantly related to the content of acrylamide,the correlation coefficient was 0.9625.