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Evaluation of aminoacids formed in the (thermo) synthesis of acrylamide during the processing of vegetal products

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dc.contributor.author Prisacaru, Cornelia
dc.contributor.author Prisacaru, Anca Irina
dc.date.accessioned 2022-06-15T08:08:53Z
dc.date.available 2022-06-15T08:08:53Z
dc.date.issued 2015
dc.identifier.citation Prisacaru Cornelia, Anca Irina Prisacaru. 2015. "Evaluation of aminoacids formed in the (thermo) synthesis of acrylamide during the processing of vegetal products." Lucrări Știinţifice USAMV – Iași Seria Horticultură, 58(2) : 17-22.
dc.identifier.issn 2069-8275
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/2529
dc.description.abstract Acrylic acid amide, known by its toxic effects exerted upon the biologic systems and by its high incidence in food, justifies its presence through the Maillard reaction, chemical cascade equations that take place during the thermal preparation of vegetals. The present researches are directed towards the gradual evaluation of concentration of certain amino acids in food in order to associate vegetal products that contain amino acids with those containing reducing sugars. In this direction, glutamine, asparagine and arginine were added to semi prepared potatoes before frying. The results can be corroborated with other data from literature that emphasize the role of ammonium carbonate in this synthesis, changing the research towards this aim. Is it possible that the presence of dicarboxylic amino acids favour the acrylamide production versus the basic amino acids? en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași en_US
dc.subject acrylamide en_US
dc.subject asparagine en_US
dc.subject glutamic acid en_US
dc.subject arginine en_US
dc.subject olive oil en_US
dc.subject sunflower oil en_US
dc.subject acrilamidă en_US
dc.subject asparagină en_US
dc.subject acid glutamic en_US
dc.subject arginină en_US
dc.subject ulei de măsline en_US
dc.subject ulei de floarea soarelui en_US
dc.title Evaluation of aminoacids formed in the (thermo) synthesis of acrylamide during the processing of vegetal products en_US
dc.title.alternative Evaluarea unor aminoacizi in procesul de (termo)sinteză a acrilamidei in procesul de prelucrare a produselor vegetale en_US
dc.type Article en_US
dc.author.affiliation C. Prisacaru, University of Agricultural Sciences and Veterinary Medicine of Iasi, Romania
dc.author.affiliation A. I. Prisacaru, S.C. Fiterman Pharma, Iasi, Romania
dc.publicationName Lucrări Știinţifice USAMV – Iași Seria Horticultură
dc.volume 58
dc.issue 2
dc.publicationDate 2015
dc.startingPage 17
dc.endingPage 22


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