Art

J-GLOBAL ID：201502206379746915   Reference number：15A1310909

Acrylamide, a carcinogen formed by high-temperature processing and cooking in food such as wheat products

高温加熱加工・調理で小麦製品等に生じるリスク -発がん物質アクリルアミド-

Author (1)： YOSHIDA MITSURU (日本獣医生命科学大学応用生命科学部食品科学科)
Material： 日本食生活学会誌  (Journal for the Integrated Study of Dietary Habits)
Volume： 26  Issue： 2  Page： 55-58 (J-STAGE)  Publication year： 2015 
JST Material Number： L3330A  ISSN： 1346-9770  CODEN： NSGIFO  Document type： Article
Article type： 文献レビュー  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *Triticum aestivum ,...

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JST classification (3)： Flour products  (FJ04030P) ,  Carcinogenic mechanisms and factors  (GE02020C) ,  Food heating  (FJ03030I)

Substance index (1)： Acrylamide

Reference (10)：

• 1) Mottram DS, Wedzicha BL, Dodson AT: Acrylamide is formed in the Maillard reaction, Nature, 419, 448-449 (2002)
• 2) Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robett M, Riediker S: Acrylamide from Maillard reaction products, Nature, 419, 449-450 (2002)
• 3) Becalski A, Lau, BPY, Lewis D, Seaman SW: Acrylamide in foods: occurrence, source, and modeling, J. Agric. Food Chem., 51, 802-808 (2003).
• 4) Yaylayan VA, Wnorowski, Locas CP: Why asparagine needs carbohydrates to generate acrylamide, J. Agric. Food Chem., 51, 1753-757 (2003)
• 5) Zyzak DV, Sanders RA, Stojanovic, M, Tallmadge DH, Eberhart BL, Ewald DK, Gruber DC, Morsch TR, Strothers MA, Rizzi GP, Villagran MD, Acrylamide formation mechanism in heated foods, J. Agric. Food Chem., 51, 4782-4787 (2003)

Terms in the title (6)： 高温加熱 ,  調理 ,  小麦 ,  リスク ,  発がん物質 ,  アクリルアミド