Exposure to acrylamide from home-cooked food: fried potatoes (rösti) in Switzerland as an example
Author:
Affiliation:
1. Official Food Control Laboratory of the Canton of Zurich, Zurich, Switzerland
2. Division of Risk Assessment, Food Safety and Veterinary Office, Bern, Switzerland
Publisher
Informa UK Limited
Subject
Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19440049.2020.1828624
Reference25 articles.
1. Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems
2. Acrylamide monitoring in Switzerland, 2007–2009: results and conclusions
3. How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking?
4. Major Differences in Diet across Three Linguistic Regions of Switzerland: Results from the First National Nutrition Survey menuCH
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