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Original Articles

Acrylamide content of selected Spanish foods: Survey of biscuits and bread derivatives

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Pages 343-350 | Received 11 Sep 2006, Accepted 28 Oct 2006, Published online: 30 Mar 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (4)

Francesca Pietropaoli, Sara Pantalone, Angelo Cichelli & Nicola d'Alessandro. (2022) Acrylamide in widely consumed foods – a review. Food Additives & Contaminants: Part A 39:5, pages 853-887.
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Deborah Pacetti, Elizabeth Gil, Natale G. Frega, Lina Álvarez, Pilar Dueñas, Angélica Garzón & Paolo Lucci. (2015) Acrylamide levels in selected Colombian foods. Food Additives & Contaminants: Part B 8:2, pages 99-105.
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Hong Zhuang, Tiehua Zhang, Jingbo Liu & Yuan Yuan. (2012) Detection of acrylamide content in traditional Chinese food by high-performance liquid chromatography tandem mass spectrometry method. CyTA - Journal of Food 10:1, pages 36-41.
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G. Arribas-Lorenzo & F.J. Morales. (2009) Dietary exposure to acrylamide from potato crisps to the Spanish population. Food Additives & Contaminants: Part A 26:3, pages 289-297.
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Articles from other publishers (39)

Vural Gökmen. 2024. Acrylamide in Food. Acrylamide in Food 529 545 .
Noor N. Haider, Ammar B. Altemimi, Saher S. George, Ahmed Adel Baioumy, Ahmed Ali Abd El-Maksoud, Antonella Pasqualone & Tarek Gamal Abedelmaksoud. (2022) Nutritional Quality and Safety Characteristics of Imported Biscuits Marketed in Basrah, Iraq. Applied Sciences 12:18, pages 9065.
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Ghada El-Zakhem Naous, Areej Merhi, Ralph Daher, Mohamad Mroueh, Martine I. Abboud & Robin I. Taleb. (2022) Carcinogenic and neurotoxic risks of acrylamide consumed through bread, kaak, toast, and crackers among the Lebanese Population. Regulatory Toxicology and Pharmacology 132, pages 105192.
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Neus González, Montse Marquès, Josep Calderón, Roger Collantes, Lidia Corraliza, Isabel Timoner, Jaume Bosch, Victòria Castell, José L. Domingo & Martí Nadal. (2022) Occurrence and dietary intake of food processing contaminants (FPCs) in Catalonia, Spain. Journal of Food Composition and Analysis 106, pages 104272.
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Vandana Verma & Neelam Yadav. (2022) Acrylamide content in starch based commercial foods by using high performance liquid chromatography and its association with browning index. Current Research in Food Science 5, pages 464-470.
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Lucía González-Mulero, Marta Mesías, Francisco J. Morales & Cristina Delgado-Andrade. (2021) Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings. Foods 10:9, pages 2008.
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Sareh Edalati, Farzaneh Bagherzadeh, Mohammad Asghari Jafarabadi & Mehrangiz Ebrahimi-Mamaghani. (2020) Higher ultra-processed food intake is associated with higher DNA damage in healthy adolescents. British Journal of Nutrition 125:5, pages 568-576.
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Serdar Cengiz, Cemalettin Kişmiroğlu, Nur Çebi, Jale Çatak & Mustafa Yaman. (2020) Determination of the most potent precursors of advanced glycation end products (AGEs) in chips, crackers, and breakfast cereals by high performance liquid chromatography (HPLC) using precolumn derivatization with 4-nitro-1,2-phenlenediamine. Microchemical Journal 158, pages 105170.
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Chunjian Wu, Li Wang, Xiaobing Guo, He Li & Shujuan Yu. (2019) Simultaneous detection of 4(5)-methylimidazole and acrylamide in biscuit products by isotope-dilution UPLC-MS/MS. Food Control 105, pages 64-70.
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Marta Mesías, Francisco J. Morales & Cristina Delgado-Andrade. (2019) Acrylamide in biscuits commercialised in Spain: a view of the Spanish market from 2007 to 2019. Food & Function 10:10, pages 6624-6632.
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Huaijie Yang, Lin Li, Yongpo Yin, Bing Li, Xia Zhang, Wenjuan Jiao & Yi Liang. (2019) Effect of ground ginger on dough and biscuit characteristics and acrylamide content. Food Science and Biotechnology 28:5, pages 1359-1366.
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Zhonghui Han, Jianxin Gao, Xiaomin Wang, Wenxiang Wang, Jing Dong, Yan Zhang & Shuo Wang. (2019) Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk. Molecules 24:2, pages 272.
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Cennet Pelin Boyacı Gündüz, Ayşe Kevser Bilgin & Mehmet Fatih Cengiz. (2017) Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları. Akademik Gıda, pages 1-1.
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Jie Gao, Yunfeng Zhao, Feng Zhu, Yongjian Ma, Xiaowei Li, Hong Miao & Yongning Wu. (2016) Dietary exposure of acrylamide from the fifth Chinese Total Diet Study. Food and Chemical Toxicology 87, pages 97-102.
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Vural Gökmen. 2016. Acrylamide in Food. Acrylamide in Food 445 461 .
Marta Mesias & Francisco J. Morales. 2016. Acrylamide in Food. Acrylamide in Food 131 157 .
Vural Gökmen. 2016. Emerging and Traditional Technologies for Safe, Healthy and Quality Food. Emerging and Traditional Technologies for Safe, Healthy and Quality Food 67 80 .
Marta Mesías & Francisco J. Morales. (2015) Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure. Food and Chemical Toxicology 81, pages 104-110.
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M. Mesías, F. Holgado, G. Márquez-Ruiz & F.J. Morales. (2015) Effect of sodium replacement in cookies on the formation of process contaminants and lipid oxidation. LWT - Food Science and Technology 62:1, pages 633-639.
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Bei Jin, Xiaosong Zhou, Bing Li, Caiyan Chen, Xiaosa Zhang & Siqiao Chen. (2015) Structure and Antioxidant Activity of Soy Protein Isolate-Dextran Conjugates Obtained by TiO 2 Photocatalysis . BioMed Research International 2015, pages 1-7.
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Silvia Pastoriza, Irene Roncero-Ramos, José Ángel Rufián-Henares & Cristina Delgado-Andrade. (2014) Antioxidant balance after long-term consumption of standard diets including bread crust glycated compounds by adult rats. Food Research International 64, pages 106-113.
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Cristina Delgado-Andrade, Marta Mesías, Francisco J. Morales, Isabel Seiquer & M. Pilar Navarro. (2012) Assessment of acrylamide intake of Spanish boys aged 11–14 years consuming a traditional and balanced diet. LWT - Food Science and Technology 46:1, pages 16-22.
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Y.-G. Guan, S.-L. Wang, S.-J. Yu, S.-M. Yu & Z.-G. Zhao. (2012) Changes in the initial stages of a glucose-proline Maillard reaction model system influences dairy product quality during thermal processing. Journal of Dairy Science 95:2, pages 590-601.
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Yolanda Picó, Marinella Farré & Damià Barceló. 2012. Chemical Analysis of Food: Techniques and Applications. Chemical Analysis of Food: Techniques and Applications 665 691 .
Yong-Guang Guan, Wen-Hui Shi, Shu-Juan Yu & Xian-Bing Xu. (2011) Ultrafiltration of caramel color solutions reduces 5-hydroxymethyl-2-furaldehyde. Journal of Membrane Science 380:1-2, pages 9-12.
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Mehrajfatema Z. Mulla, Vikas R. Bharadwaj, Uday S. Annapure & Rekha S. Singhal. (2011) Effect of formulation and processing parameters on acrylamide formation: A case study on extrusion of blends of potato flour and semolina. LWT - Food Science and Technology 44:7, pages 1643-1648.
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Yong-Guang Guan, Hua Lin, Zhong Han, Jun Wang, Shu-Juan Yu, Xin-An Zeng, Yan-Yan Liu, Cai-Hong Xu & Wei-Wei Sun. (2010) Effects of pulsed electric field treatment on a bovine serum albumin–dextran model system, a means of promoting the Maillard reaction. Food Chemistry 123:2, pages 275-280.
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Cristina Delgado-Andrade, José Alberto Conde-Aguilera, Ana Haro, Silvia Pastoriza de la Cueva & José Ángel Rufián-Henares. (2010) A combined procedure to evaluate the global antioxidant response of bread. Journal of Cereal Science 52:2, pages 239-246.
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I. Birlouez-Aragon, F. Morales, V. Fogliano & J.-P. Pain. (2010) The health and technological implications of a better control of neoformed contaminants by the food industry. Pathologie Biologie 58:3, pages 232-238.
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Cristina Delgado-Andrade, Francisco J. Morales, Isabel Seiquer & M. Pilar Navarro. (2010) Maillard reaction products profile and intake from Spanish typical dishes. Food Research International 43:5, pages 1304-1311.
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S. González-Mateo, M.L. González-SanJosé & P. Muñiz. (2009) Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential. Food and Chemical Toxicology 47:11, pages 2798-2805.
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Yu Zhang, Yiping Ren & Ying Zhang. (2009) New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes. Chemical Reviews 109:9, pages 4375-4397.
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Gema Arribas-Lorenzo, Vincenzo Fogliano & Francisco J. Morales. (2009) Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation. European Food Research and Technology 229:1, pages 63-72.
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Gema Arribas-Lorenzo & Francisco J. Morales. (2009) Effect of Pyridoxamine on Acrylamide Formation in a Glucose/Asparagine Model System. Journal of Agricultural and Food Chemistry 57:3, pages 901-909.
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Francisco J. Morales, Saray Martin, Özge Ç. Açar, Gema Arribas-Lorenzo & Vural Gökmen. (2008) Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach. European Food Research and Technology 228:3, pages 345-354.
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Jad Rizkallah, Francisco J. Morales, Lamia Ait-ameur, Vincenzo Fogliano, Alexia Hervieu, Mathilde Courel & Inès Birlouez Aragon. (2008) Front face fluorescence spectroscopy and multiway analysis for process control and NFC prediction in industrially processed cookies. Chemometrics and Intelligent Laboratory Systems 93:2, pages 99-107.
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Vural Gökmen, Özge Ç. Açar, Gema Arribas-Lorenzo & Francisco J. Morales. (2008) Investigating the correlation between acrylamide content and browning ratio of model cookies. Journal of Food Engineering 87:3, pages 380-385.
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F.J. Morales & G. Arribas-Lorenzo. (2008) The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions. Food Chemistry 109:2, pages 421-425.
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Vural Gökmen & Tunç Koray Palazoğlu. (2007) Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying. Food and Bioprocess Technology 1:1, pages 35-42.
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