Abstract
Food processing is a fundamental activity applied to extend the shelf-life, to improve stabilization, increase the nutritional value, provide convenience and give special characteristics to foods and foodstuffs. Within the set of thermal technologies applied in food processing, cooking is a step intended to give unique sensory properties, as texture, flavor, color, and taste. During the processes of frying, baking, or roasting for some types of foods—especially carbohydrate-rich foods—Maillard reactions may take place, yielding a pleasant flavor and color compounds. Some pathways of the Maillard reaction chain, however, may produce undesirable substances like acrylamide, furans, and furfurals. Acrylamide in particular concerns researchers and consumers since it is classified as a probable human carcinogen. In this chapter, blanching will be presented as an acrylamide mitigation technology, highlighting some of the most relevant studies involving the method, the effect of time and temperature, and the combination of different technologies to blanching.
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Dagostin, J.L.A. (2017). Blanching as an Acrylamide Mitigation Technique. In: Richter Reis, F. (eds) New Perspectives on Food Blanching. Springer, Cham. https://doi.org/10.1007/978-3-319-48665-9_5
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