Acrylamide – Still a matter of concern for fried potato food?*-Reference-Cited by-同舟云学术

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Acrylamide – Still a matter of concern for fried potato food?*

Published:2014-06 Issue:6 Volume:116 Page:675-687
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Matthäus Bertrand¹,Haase Norbert U.¹

Affiliation:

1. Department of Safety and Quality of CerealsMax Rubner‐Institut, Federal Research Institute of Nutrition and FoodDetmoldGermany

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201300281

Reference118 articles.

1. National Food Administration Sweden Acrylamide in Heat‐Processed Foods 2002 www.mindfully.org/Food/Acrylamide‐Heat‐Processed‐Foods26apr02.htm.

2. Acrylamide: A Cooking Carcinogen?

3. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs

4. Chronic toxicity and oncogenicity study on acrylamide incorporated in the drinking water of Fischer 344 rats

5. A Lifetime Oncogenicity Study in Rats with Acrylamide

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1. Potential of near-infrared spectroscopy (NIRS) for prediction of acrylamide formation in French fries in the potato breeding process;Food Chemistry;2024-09

2. Acrylamide Mitigation in French Fries: The Effects of the Surface-to-Volume Ratio of Potato Strips and Timing of In-season Nitrogen Applications;ACS Food Science & Technology;2024-08-30

3. Advances of nanoparticle derived from food in the control of α-dicarbonyl compounds-A review;Food Chemistry;2024-06

4. Acrylamide in fried potato products;Acrylamide in Food;2024

5. Use of nucleophilic compounds, and their combination, for acrylamide removal;Acrylamide in Food;2024

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