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Capuano, E. and Vincenzo, F. (2011) Acrylamide and 5-Hydroxymethylfurfural (HMF): A Review on Metabolism, Toxicity, Occurrence in Food and Mitigation Strategies. LWT—Food Science and Technology, 44, 793-810.
https://doi.org/10.1016/j.lwt.2010.11.002

has been cited by the following article:

• TITLE: A Comparison of Microwave-Assisted Heating with Conventional Heating of Sweet Potato (Ipomoea batatas): Analysis of Monosaccharides and Disaccharides

  AUTHORS: Toratane Munegumi, Akito Goto, Yoshihide Nakamura

  KEYWORDS: Microwave-Assisted Heating, Sweat Potato, Saccharides, HPLC, Amino Column

  JOURNAL NAME: Food and Nutrition Sciences, Vol.10 No.3, March 26, 2019

  ABSTRACT: Microwave-assisted heating has been recently used for extracting nutrient components from food materials. The technique sometimes invokes reactions from nutrient compounds during microwave-irradiation because it activates water molecules to reach a high temperature. The microwave-irradiation produced 5.3 g maltose per 100 g sweat potatoes in 30 s, which was faster than conventional heating (3.9 g maltose per 100 g in 300 s). Fructose level increased with the longer reaction time under microwave-irradiation (from 1.33 g to 1.65 g in 120s), but decreased with a longer reaction time under conventional heating (from 0.99 g to 0.83 g in 1200 s). This study demonstrates the differences in the reactions and products between microwave-irradiation and conventional heating.