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

Prisăcaru, Cornelia; Prisăcaru, Anca-Irina

dc.contributor.author	Prisăcaru, Cornelia
dc.contributor.author	Prisăcaru, 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.iuls.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