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- Yang, Yali; Achaerandio, Isabel; Pujolà, Montserrat
- Food control 2016 v.62 pp. 216-223
- French fries, etc ; acrylamides; asparagine; color; cultivars; deep fat frying; hydrolysis; oils; potatoes; reducing sugars; sucrose; temperature; texture; tubers; water content; Show all 15 Subjects
- ... Acrylamide formation during the production of French fries is attributed to Maillard reactions from reducing sugars and asparagine and is dependent on the frying temperature. Low reducing sugars content in potatoes has been recommended to produce fried potato products. However, the influence of the complexity of the potato medium in the chemical reactions that promote the acrylamide formation duri ...
- Claeys, Wendie; De Meulenaer, Bruno; Huyghebaert, André; Scippo, Marie-Louise; Hoet, Peter; Matthys, Christophe
- Food control 2016 v.59 pp. 628-635
- French fries, etc ; acrylamides; adolescents; adults; biscuits; breads; breakfast cereals; catering; chocolate; dietary exposure; food chain; genotoxicity; potato chips; ready-to-eat foods; risk; rolls; Belgium; Show all 17 Subjects
- ... Acrylamide is a food process contaminant with carcinogenic and genotoxic properties. As a result of intensive research, numerous mitigation initiatives to prevent its formation were suggested and various of them were implemented in the food chain. To evaluate if the mitigation strategies applied were significant, a comparison was made between two time periods (2002–2007 versus 2008–2013) in terms ...