U. S. Department of Health and Human Services
U. S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
Office of Plant & Dairy Foods & Beverages
February 24-25, 2003


Food Advisory Committee Meeting:
Acrylamide

Acrylamide: Mechanism of Formation in Heated Foods

February 24-25, 2003

[Transcript of Dr. Zyzak's remarks]

Begin Presentation

Author: Dr. David Zyzak

Table of Contents
  1. Acrylamide: Mechanism of Formation in Heated Foods
  2. ACRYLAMIDE SHOCK Press Release April 24, 2002
  3. Sample Survey Results
  4. What is Acrylamide?
  5. Initial Thoughts on the Mechanism of Acrylamide Formation
  6. Effectiveness of Amino Acids and Dextrose to Form Acrylamide
  7. Amino Acid Composition in Potatoes
  8. Free vs. Bound Asparagine
  9. Dose/Response: Dextrose
  10. Other Carbonyl Sources Which Produce Acrylamide
  11. Use of Isotopes to Understand the Mechanism of Acrylamide Formation from the Reaction of Asparagine and Dextrose
  12. Label Expt #1: Amide15N-Labeled Asparagine
  1. Label Expt #2: Amine 15N-Labeled Asparagine
  2. Label Expt #3: Uniformly Labeled Asparagine
  3. Acrylamide Formation Mechanism
  4. Monitoring Intermediates in Acrylamide Formation
  5. Understanding Acrylamide Formation in Food Products
  6. Asparaginase: Mode of Action
  7. Asparaginase Experiment on Potato Product
  8. Asparagine Analysis of Enzyme-Treated Potato Product
  9. Asparaginase Reduces Acrylamide in Cooked Potato Products
  10. Acrylamide Precursors - Where to Intervene
  11. Conclusions


Presentations at Acrylamide Food Advisory Committee Meeting

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Acrylamide in Foods
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