Derivation of a no significant risk level (NSRL) of acrylamide in potato-based synthetic models and validation by NIR spectroscopy-Reference-Cited by-同舟云学术

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Derivation of a no significant risk level (NSRL) of acrylamide in potato-based synthetic models and validation by NIR spectroscopy

Published:2024-06 Issue: Volume:4 Page:100652
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

BACHIR Nivine^ORCID,HADDARAH Amira,SEPULCRE Franscesc,PUJOLA Montserrat

Publisher

Elsevier BV

Reference40 articles.

1. Development and validation of a near-infrared spectroscopy method for the prediction of acrylamide content in french-fried potato;Adedipe;Journal of Agricultural and Food Chemistry,2016

2. Evaluation of acrylamide and selected parameters in some Turkish coffee brands from the Turkish market;Akgün;Food Additives Contaminants: Part A,2019

3. Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone;Alshuiael;PLOS ONE,2020

4. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems;Amrein;Journal of Agricultural and Food Chemistry,2003

5. Potential for acrylamide formation in potatoes: Data from the 2003 harvest;Amrein;European Food Research and Technology,2004

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