The formation of acrylamide in high-temperature processed foods has aroused a worldwide attention,how to reduce its formation is of significance to public health and food-processing enterprise.

• 淀粉类食品在高温加工过程中产生丙烯酰胺的问题已引起世界各国的普遍关注,如何抑制其产生成为国际研究热点。