摘要
淀粉类食品经高温煎炸烧烤会产生对人体危害极大的丙烯酰胺。本文就食品中丙烯酰胺抑制技术的研究进展进行综述,以期为抑制食品中丙烯酰胺的产生或脱除丙烯酰胺提供一定的理论依据。
The starchy food by high temperature frying and barbecue would produce acrylamide which had great harm to the human body, because of. Research progress on the acrylamide inhibition technology was reviewed to provide certain theoretical basis for the inhibi- tion of acrylamide production in food.
出处
《中国食物与营养》
2015年第4期39-41,共3页
Food and Nutrition in China
关键词
食品
丙烯酰胺
抑制技术
food
acrylamide
inhibition technology
作者简介
付苗苗（1981-），女，硕士，讲师，主要从事粮油加工、食品营养与安全等方面的教学和科研工作。
