In recent years high contents of acrylamide, a potentially carcinogenic substance, have been found in a wide range of fried and baked foods. For this reason, the health authorities together with the food industry have carried out research to find ways to minimize the presence of acrylamide during food processing. The addition of chitosan may be an excellent alternative for achieving this goal because due to their richness in amino groups, they would interfere with the Maillard reaction that unl...
