caa a22 4500 463156390 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0486-7 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0486-7 Effects of some cations on the formation of acrylamide and furfurals in glucose-asparagine model system [Elektronische Daten] [Vural Gökmen, Hamide Şenyuva] A recent patent application and some other studies showed that there is a relation between acrylamide formation and cations. In fact, to date, there is no concrete evidence on the formation or elimination of some compounds in foods and current hypotheses are based only on observations in model systems. To find that this is a logical explanation, we conducted a series of experiments, to show (i) the formation and the elimination of acrylamide with the addition of some cations, and (ii) the formation of hydroxymethylfurfural and furfural in a glucose-asparagine model system. The results indicated that the presence of cations reduced acrylamide formation, but increased hydroxymethylfurfural and furfural formation during heating. There was strong evidence that the cations effectively prevented the formation of Schiff base, which is the key intermediate leading to acrylamide, and mainly changed the reaction path toward the dehydration of glucose leading to hydroxymethylfurfural and furfural. Springer-Verlag, 2006 Acrylamide nationallicence Cations nationallicence Maillard reaction nationallicence Hydroxymethylfurfural nationallicence Furfural nationallicence Gökmen Vural Department of Food Engineering, Hacettepe University, Beytepe, 06800, Ankara, Turkey aut Şenyuva Hamide Ankara Test and Analysis Laboratory, Scientific and Technical Research Council of Turkey, 06330, Ankara, Turkey aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 815-820 1438-2377 225:5-6<815 2007 225 217 https://doi.org/10.1007/s00217-006-0486-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0486-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Gökmen Vural Department of Food Engineering, Hacettepe University, Beytepe, 06800, Ankara, Turkey aut NATIONALLICENCE 700 1- Şenyuva Hamide Ankara Test and Analysis Laboratory, Scientific and Technical Research Council of Turkey, 06330, Ankara, Turkey aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 815-820 1438-2377 225:5-6<815 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer