TY  - JOUR
AU  - Žilić, Slađana
AU  - Nikolić, Valentina
AU  - Mogol, Burce Atac
AU  - Hamzalioglu, Aytul
AU  - Tas, Neslihan Goncuoglu
AU  - Kocadagli, Tolgahan
AU  - Simić, Marijana
AU  - Gokmen, Vural
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/855
AB  - Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake,
thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the
literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for
acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from
corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed
products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and
between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all
age populations, higher intake values occurred among younger generations.
PB  - Washington : ACS Publications
T2  - Journal of agricultural and food chemistry
T1  - Acrylamide in Corn-Based Thermally Processed Foods: A Review
VL  - 70
SP  - 4165
EP  - 4181
DO  - 10.1021/acs.jafc.1c07249
ER  - 

@article{
author = "Žilić, Slađana and Nikolić, Valentina and Mogol, Burce Atac and Hamzalioglu, Aytul and Tas, Neslihan Goncuoglu and Kocadagli, Tolgahan and Simić, Marijana and Gokmen, Vural",
year = "2022",
abstract = "Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake,
thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the
literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for
acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from
corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed
products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and
between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all
age populations, higher intake values occurred among younger generations.",
publisher = "Washington : ACS Publications",
journal = "Journal of agricultural and food chemistry",
title = "Acrylamide in Corn-Based Thermally Processed Foods: A Review",
volume = "70",
pages = "4165-4181",
doi = "10.1021/acs.jafc.1c07249"
}

Žilić, S., Nikolić, V., Mogol, B. A., Hamzalioglu, A., Tas, N. G., Kocadagli, T., Simić, M.,& Gokmen, V.. (2022). Acrylamide in Corn-Based Thermally Processed Foods: A Review. in Journal of agricultural and food chemistry
Washington : ACS Publications., 70, 4165-4181.
https://doi.org/10.1021/acs.jafc.1c07249

Žilić S, Nikolić V, Mogol BA, Hamzalioglu A, Tas NG, Kocadagli T, Simić M, Gokmen V. Acrylamide in Corn-Based Thermally Processed Foods: A Review. in Journal of agricultural and food chemistry. 2022;70:4165-4181.
doi:10.1021/acs.jafc.1c07249 .

Žilić, Slađana, Nikolić, Valentina, Mogol, Burce Atac, Hamzalioglu, Aytul, Tas, Neslihan Goncuoglu, Kocadagli, Tolgahan, Simić, Marijana, Gokmen, Vural, "Acrylamide in Corn-Based Thermally Processed Foods: A Review" in Journal of agricultural and food chemistry, 70 (2022):4165-4181,
https://doi.org/10.1021/acs.jafc.1c07249 . .

TY  - JOUR
AU  - Kocadagli, Tolgahan
AU  - Tas, Neslihan Goncuoglu
AU  - Gokmen, Vural
AU  - Žilić, Slađana
AU  - Vančetović, Jelena
AU  - Dodig, Dejan
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/656
AB  - Cookies are baked at elevated temperatures to obtain a desirable browning and flavor development, which are provided by Maillard reaction and caramelization. The drawback here is the formation of alpha-dicarbonyl compounds, and they are associated with many metabolic disorders besides involving in the development of the desired flavor and browning. Cookies are one of the major sources of alpha-dicarbonyl compounds in diet. This study was performed to evaluate the formation of alpha-dicarbonyl compounds in cookies prepared from different cereal flours consisting of diverse natural phenolic compounds. Flours of white wheat, hull-less barley and yellow, dark-red, blue, dark-blue colored corns containing different amount of phenolic compounds were selected as raw materials. A negative correlation was observed between total phenolic compounds and glyoxal, methylglyoxal and diacetyl concentrations after baking. alpha-Dicarbonyl compound-trapping ability of phenolic compounds was attributed to this reduction during baking of cookies. On the other hand, higher amounts of 3-deoxyglucosone and 1-deoxyglucosone were observed with increasing total phenolic compounds, which was in accordance with the higher sucrose hydrolysis.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
VL  - 242
IS  - 1
SP  - 51
EP  - 60
DO  - 10.1007/s00217-015-2517-8
ER  - 

@article{
author = "Kocadagli, Tolgahan and Tas, Neslihan Goncuoglu and Gokmen, Vural and Žilić, Slađana and Vančetović, Jelena and Dodig, Dejan",
year = "2016",
abstract = "Cookies are baked at elevated temperatures to obtain a desirable browning and flavor development, which are provided by Maillard reaction and caramelization. The drawback here is the formation of alpha-dicarbonyl compounds, and they are associated with many metabolic disorders besides involving in the development of the desired flavor and browning. Cookies are one of the major sources of alpha-dicarbonyl compounds in diet. This study was performed to evaluate the formation of alpha-dicarbonyl compounds in cookies prepared from different cereal flours consisting of diverse natural phenolic compounds. Flours of white wheat, hull-less barley and yellow, dark-red, blue, dark-blue colored corns containing different amount of phenolic compounds were selected as raw materials. A negative correlation was observed between total phenolic compounds and glyoxal, methylglyoxal and diacetyl concentrations after baking. alpha-Dicarbonyl compound-trapping ability of phenolic compounds was attributed to this reduction during baking of cookies. On the other hand, higher amounts of 3-deoxyglucosone and 1-deoxyglucosone were observed with increasing total phenolic compounds, which was in accordance with the higher sucrose hydrolysis.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars",
volume = "242",
number = "1",
pages = "51-60",
doi = "10.1007/s00217-015-2517-8"
}

Kocadagli, T., Tas, N. G., Gokmen, V., Žilić, S., Vančetović, J.,& Dodig, D.. (2016). Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars. in European Food Research and Technology
Springer, New York., 242(1), 51-60.
https://doi.org/10.1007/s00217-015-2517-8

Kocadagli T, Tas NG, Gokmen V, Žilić S, Vančetović J, Dodig D. Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars. in European Food Research and Technology. 2016;242(1):51-60.
doi:10.1007/s00217-015-2517-8 .

Kocadagli, Tolgahan, Tas, Neslihan Goncuoglu, Gokmen, Vural, Žilić, Slađana, Vančetović, Jelena, Dodig, Dejan, "Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars" in European Food Research and Technology, 242, no. 1 (2016):51-60,
https://doi.org/10.1007/s00217-015-2517-8 . .