What Are the Research Gaps?
Measure the levels of free asparagine, other amino acids and reducing sugars in foods on a dry weight basis and correlate levels to acrylamide production during processing/cooking
Determine the mechanism(s) of formation of acrylamide in each food category
Determine the effects of time, temperature, pH, and moisture on acrylamide formation in various matrices
Measure the kinetics of acrylamide inhibition/destruction/scavenging under various reaction/process conditions