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Food Additives & Contaminants: Part A Volume 27, 2010 - Issue 9
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Original Articles

Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market

A. Becalski Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Address Locator 2203D, Ottawa, ON, Canada K1A 0L2Correspondence[email protected]
,
R. Stadler Nestlé Product Technology Centre, CH-1350 Orbe, Switzerland
,
S. Hayward Bureau of Biostatistics and Computer Applications, Health Canada, Address Locator 2203D, Ottawa, ON, Canada K1A 0L2
,
S. Kotello Health Canada, 510 Lagimodiere Boulevard, Winnipeg, Manitoba, Canada R2J 3Y1
,
T. Krakalovich Health Canada, 510 Lagimodiere Boulevard, Winnipeg, Manitoba, Canada R2J 3Y1
,
B.P.-Y. Lau Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Address Locator 2203D, Ottawa, ON, Canada K1A 0L2
,
V. Roscoe Health Canada, 510 Lagimodiere Boulevard, Winnipeg, Manitoba, Canada R2J 3Y1
,
S. Schroeder Health Canada, 510 Lagimodiere Boulevard, Winnipeg, Manitoba, Canada R2J 3Y1
&
R. Trelka Health Canada, 510 Lagimodiere Boulevard, Winnipeg, Manitoba, Canada R2J 3Y1
 show all
Pages 1193-1198 | Received 03 Dec 2009, Accepted 31 Mar 2010, Published online: 25 Jun 2010

Citations (7)

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Read on this site (2)

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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Yoshiki Tsukakoshi, Hiroshi Ono, Nobuyuki Kibune, Satoshi Isagawa, Kumiko Yamazaki, Masatoshi Watai & Mitsuru Yoshida. (2012) Monitoring of acrylamide concentrations in potato chips in Japan between 2006 and 2010. Food Additives & Contaminants: Part A 29:8, pages 1212-1218.
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Articles from other publishers (5)

Zahra Batool, Jie-Hua Chen, Bin Liu, Feng Chen & Mingfu Wang. (2023) Review on Furan as a Food Processing Contaminant: Identifying Research Progress and Technical Challenges for Future Research. Journal of Agricultural and Food Chemistry 71:13, pages 5093-5106.
Crossref
Vijay Paul, R. Ezekiel & Rakesh Pandey. (2016) Acrylamide in processed potato products: progress made and present status. Acta Physiologiae Plantarum 38:12.
Crossref
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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Yun Cai, Zhenhua Zhang, Shanshan Jiang, Miao Yu, Caihuan Huang, Ruixia Qiu, Yueyu Zou, Qirui Zhang, Shiyi Ou, Hua Zhou, Yong Wang, Weibing Bai & Yiqun Li. (2014) Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination. Journal of Hazardous Materials 268, pages 1-5.
Crossref
Paul C. Bethke & Alvin J. Bussan. (2013) Acrylamide in Processed Potato Products. American Journal of Potato Research 90:5, pages 403-424.
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