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Il y a 6 heures · Acrylamide, in these foods, is produced as a result of Maillard reaction between reducing sugars and free asparagine when starchy foods are baked or fried at high temperature and low humidity (Friedman 2003). α-Amino group of asparagine reacts with carbonyl group of reducing sugar, and acrylamide is produced through a series of reactions (Stadler et al. 2002; Zyzak et al. 2003).
