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Original Articles

Acrylamide in deep-fried snacks of India

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Pages 220-225 | Received 22 Nov 2013, Accepted 09 Feb 2014, Published online: 28 Mar 2014

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Amin Mousavi Khaneghah, Yadolah Fakhri, Amene Nematollahi, Fatemeh Seilani & Yasser Vasseghian. (2022) The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression. Food Reviews International 38:6, pages 1286-1304.
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Fan Hu, Shao Qiang Jin, Bing Qi Zhu, Wan Qin Chen, Xin Yi Wang, Zhu Liu & Jin Wen Luo. (2017) Acrylamide in thermal-processed carbohydrate-rich foods from Chinese market. Food Additives & Contaminants: Part B 10:3, pages 228-232.
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Mircea Oroian, Sonia Amariei & Gheorghe Gutt. (2015) Acrylamide in Romanian food using HPLC-UV and a health risk assessment. Food Additives & Contaminants: Part B 8:2, pages 136-141.
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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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Alka Kumari, Bhaswati Bhattacharya, Tripti Agarwal, Vijay Paul, Vaibhav Kumar Maurya, S. Chakkaravarthi & J. Simal-Gandara. (2023) Method development and validation for acrylamide in potato cutlet by UHPLC-MS/MS. Food Control 151, pages 109817.
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Mohammad Idreesh Khan, Fauzia Ashfaq, Abdulrahman A Alsayegh, Alshaimaa Hamouda, Fahmida Khatoon, Tahani Nasser Altamimi, Fahad Saad Alhodieb & Mirza Masroor Ali Beg. (2023) Advanced glycation end product signaling and metabolic complications: Dietary approach. World Journal of Diabetes 14:7, pages 995-1012.
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Rajesh L. Kachot, Urvesh D. Patel, Harshad B. Patel, Chirag M. Modi, RadheyShyam Chauhan, Mayank H. Kariya & Amit R. Bhadaniya. (2023) Neurotoxicity of acrylamide in adult zebrafish following short-term and long-term exposure: evaluation of behavior alterations, oxidative stress markers, expression of antioxidant genes, and histological examination of the brain and eyes. Environmental Science and Pollution Research 30:14, pages 40116-40131.
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Vijeta Patial, Virender Kumar, Robin Joshi, Mahesh Gupta & Dharam Singh. (2022) Acrylamide mitigation in foods using recombinant L-asparaginase: An extremozyme from Himalayan Pseudomonas sp. PCH182. Food Research International 162, pages 111936.
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Alka Kumari, Bhaswati Bhattacharya, Tripti Agarwal, Vijay Paul & S. Chakkaravarthi. (2022) Integrated approach towards acrylamide reduction in potato-based snacks: A critical review. Food Research International 156, pages 111172.
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Aditya Manivannan Iyer, Vedika Dadlani & Harshal Ashok Pawar. (2022) Review on Acrylamide: A Hidden Hazard in Fried Carbohydrate-rich Food. Current Nutrition & Food Science 18:3, pages 274-286.
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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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Soyoung Jung, Yunjeong Yi, Minsu Chang, Insuk Lee, Misun Kim, Hyunjung Kim, Insil Yoo & Yongseung Shin. (2021) An improved extraction method for acrylamide determination in fruit and vegetable chips through enzyme addition. Food Chemistry 360, pages 129740.
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Ha Ngo-Thanh, Trang Dam Thuy, Kazutomo Suzue, Wataru Kamitani, Hideaki Yokoo, Koji Isoda, Chikako Shimokawa, Hajime Hisaeda & Takashi Imai. (2021) Long-term acrylamide exposure exacerbates brain and lung pathology in a mouse malaria model. Food and Chemical Toxicology 151, pages 112132.
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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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Huluager Endeshaw & Abera Belay. (2020) Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica. PLOS ONE 15:8, pages e0237265.
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Ádám Tölgyesi & Virender K. Sharma. (2020) Determination of acrylamide in gingerbread and other food samples by HILIC-MS/MS: A dilute-and-shoot method. Journal of Chromatography B 1136, pages 121933.
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Mohamed G. Farahat, Dina Amr & Ahmed Galal. (2020) Molecular cloning, structural modeling and characterization of a novel glutaminase-free L-asparaginase from Cobetia amphilecti AMI6. International Journal of Biological Macromolecules 143, pages 685-695.
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J.J Omini, O.E Omotosho & O.D Akinyomi. (2019) Sodium Chloride Inhibits Acrylamide Formation During Deep Fat Frying Of Plantain. Journal of Physics: Conference Series 1378:4, pages 042068.
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Lauren M. Crawford & Selina C. Wang. (2019) Comparative Study of Four Analytical Methods for the Routine Determination of Acrylamide in Black Ripe Olives. Journal of Agricultural and Food Chemistry 67:46, pages 12633-12641.
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L. Shamla, S. Heeba, Nisha Jose & P. Nisha. (2019) Change in chemical composition during maturation of Artocarpus heterophyllus and its effect on acrylamide formation in deep‐fried jackfruit chips . Journal of Food Processing and Preservation 43:9.
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Marta Mesias, Cristina Delgado-Andrade & Francisco J. Morales. (2019) Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants. Journal of Food Composition and Analysis 79, pages 114-121.
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Marta Mesías, Cristina Delgado-Andrade & Francisco J Morales. (2019) Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation. Journal of the Science of Food and Agriculture 99:4, pages 2048-2051.
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G. Juodeikiene, D. Zadeike, I. Vidziunaite, E. Bartkiene, V. Bartkevics & I. Pugajeva. (2018) Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making. Food and Bioproducts Processing 112, pages 22-30.
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Joseph H.Y. Galani, Nilesh J. Patel & Jayant G. Talati. (2017) Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV. Food and Chemical Toxicology 108, pages 244-248.
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M‐Concepción Aristoy, Milagro Reig & Fidel Toldrá. 2017. Advances in Food Diagnostics. Advances in Food Diagnostics 343 377 .
L. Shamla & P. Nisha. (2017) Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic content. Food Chemistry 222, pages 53-60.
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Vijay Paul, R. Ezekiel & Rakesh Pandey. (2016) Acrylamide in processed potato products: progress made and present status. Acta Physiologiae Plantarum 38:12.
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vangelia Athanasiou. (2016) Paraplegia, After Total Spinal Cord Transection in Mice. MOJ Orthopedics & Rheumatology 6:1.
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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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