Mitigation Strategies on Acrylamide and 5-Hydroxymethylfurfural in Foods

ZHANG Ze-yu; CAO Yan-ping; ZHU Yu-chen

doi:10.13386/j.issn1002-0306.2020.12.054

ZHANG Ze-yu, CAO Yan-ping, ZHU Yu-chen. Mitigation Strategies on Acrylamide and 5-Hydroxymethylfurfural in Foods[J]. Science and Technology of Food Industry, 2020, 41(12): 324-333,347. DOI: 10.13386/j.issn1002-0306.2020.12.054

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Mitigation Strategies on Acrylamide and 5-Hydroxymethylfurfural in Foods

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Acrylamide and 5-hydroxymethylfurfural are two conventional heat-induced contaminants. Co-inhibition of acrylamide and 5-hydroxymethyl furfural is an urgent food safety problem. The paper provided a review on the formation pathways, the mitigation strategies and preventive measures of acrylamide and 5-hydroxymethyl furfural. The aim was to provide a theoretical reference for the development of common inhibitors of acrylamide and 5-hydroxymethylfurfural and their inhibition mechanism, and to provide new ideas and development directions for more researchers.

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Science and Technology of Food Industry

Mitigation Strategies on Acrylamide and 5-Hydroxymethylfurfural in Foods

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