| AGFD | Thursday, August 23, 2007 | ||
1:30 PM-4:50 PM BCEC -- 256, Oral | |||
Chemistry and Toxicology of Acrylamide | |||
| Organizer: | Mendel Friedman | ||
| Official: | Donald. S. Mottram | ||
| 1:30 PM | 250 | The effects of sulfur nutrition on acrylamide and aroma compounds in cooked wheat and potato J. Stephen Elmore, Nira Muttucumaru, Nigel G. Halford, Martin AJ. Parry, Donald. S. Mottram | |
| 1:55 PM | 251 | Raw material variability: A tool to minimize acrylamide formation in baked cereal products? Colin G Hamlet, Peter A. Sadd, Li Liang | |
| 2:20 PM | 252 | Effectiveness of methods for reducing acrylamide in bakery products Peter A. Sadd, Colin G. Hamlet | |
| 2:45 PM | Intermission | ||
| 3:10 PM | 253 | Simulation of acrylamide formation in French fries and potential strategies for mitigation Vural Gökmen, T. Koray Palazoglu | |
| 3:35 PM | 254 | Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality Frédéric Mestdagh, Jo Maertens, Tineke De Wilde, Tatiana Cucu, Karel Delporte, Carlos Van Peteghem, Bruno De Meulenaer | |
| 4:00 PM | 255 | Mitigation and resulting reductions in the dietary exposure to acrylamide Polly Boon, Jacob D. van Klaveren | |
| 4:25 PM | Concluding Remarks | ||
Previous Session -- Chemistry and Toxicology of Acrylamide
Symposium Grid -- Division of Agricultural & Food Chemistry -- Session Listing
The 234th ACS National Meeting, Boston, MA, August 19-23, 2007