4,912
Views
39
CrossRef citations to date
0
Altmetric
Original Articles

Acrylamide levels in potato crisps in Europe from 2002 to 2016

, , & ORCID Icon
Pages 2085-2100 | Received 21 Jun 2017, Accepted 01 Aug 2017, Published online: 27 Sep 2017

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

Read on this site (4)

Rachel Atkinson, Sayby Berru, Laura Delgado, Fredy Yovera, James Berru, Yeny Robledo & Gaston Cruz. (2023) Identifying the origin of acrylamide in Peruvian panela production to inform strategies for its reduction. Food Additives & Contaminants: Part A 40:4, pages 508-517.
Read now
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.
Read now
Stephen J. Powers, Donald S. Mottram, Andrew Curtis & Nigel G. Halford. (2021) Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019. Food Additives & Contaminants: Part A 38:5, pages 782-806.
Read now
Danuta Jaworska, Hanna Mojska, Iwona Gielecińska, Katarzyna Najman, Ewa Gondek, Wiesław Przybylski & Patrycja Krzyczkowska. (2019) The effect of vegetable and spice addition on the acrylamide content and antioxidant activity of innovative cereal products. Food Additives & Contaminants: Part A 36:3, pages 374-384.
Read now

Articles from other publishers (35)

Jamaludin Nur Hidayah, Ahmad Faizal Abdul Razis, Nuzul Noorahya Jambari, Lay Ching Chai, Lijun You & Maimunah Sanny. (2024) Dietary exposure to acrylamide among the Malaysian adult population. Food and Chemical Toxicology 185, pages 114502.
Crossref
Iwona Gielecińska & Hanna Mojska. (2023) Trends in the acrylamide content of potato products in Poland in the years 2004–2020. Food Control 152, pages 109877.
Crossref
Amr A. El-Sayed, Samy M. Abu El-Maaty & Magdy M. Abdelhady. (2023) Acrylamide reduction in potato chips as functional food product via application of enzymes, baker's yeast, and green tea powder. Scientific African 20, pages e01698.
Crossref
Min Fan, Xiaoying Xu, Wenjun Lang, Wenjing Wang, Xinyu Wang, Angjun Xin, Fangmei Zhou, Zhishan Ding, Xiaoqing Ye & Bingqi Zhu. (2023) Toxicity, formation, contamination, determination and mitigation of acrylamide in thermally processed plant-based foods and herbal medicines: A review. Ecotoxicology and Environmental Safety 260, pages 115059.
Crossref
Michaela Gabašová, Lucia Zeleňáková, Zuzana Ciesarová, Lucia Benešová, Kristína Kukurová & Viera Jelemenská. (2023) The variability of acrylamide content in potato French fries depending on the oil used and deep-frying conditions. Potravinarstvo Slovak Journal of Food Sciences 17, pages 170-184.
Crossref
Berkay Cirit, Hale Seçilmiş Canbay, Oğuz Gürsoy & Yusuf Yilmaz. (2023) Vacuum impregnation pre-treatment: A novel method for incorporating mono- and divalent cations into potato strips to reduce the acrylamide formation in French fries. Open Chemistry 21:1.
Crossref
Franco Pedreschi & María Salomé Mariotti. 2023. Present Knowledge in Food Safety. Present Knowledge in Food Safety 211 217 .
Eileen Abt, Victoria Incorvati & Lauren Posnick Robin. (2022) Acrylamide: perspectives from international, national, and regional exposure assessments. Current Opinion in Food Science 47, pages 100891.
Crossref
Ciarán G. FordeEric A. Decker. (2022) The Importance of Food Processing and Eating Behavior in Promoting Healthy and Sustainable Diets. Annual Review of Nutrition 42:1, pages 377-399.
Crossref
Khanh Hoang Nguyen, Arvid Fromberg, Lene Duedahl-Olesen, Tue Christensen & Kit Granby. (2022) Processing contaminants in potato and other vegetable crisps on the Danish market: Levels and estimation of exposure. Journal of Food Composition and Analysis 108, pages 104411.
Crossref
Claudia Oellig, Eva Gottstein & Michael Granvogl. (2022) Analysis of acrylamide in vegetable chips after derivatization with 2-mercaptobenzoic acid by liquid chromatography–mass spectrometry. European Food Research and Technology 248:4, pages 937-946.
Crossref
Mengyao Zhao, Boya Zhang & Linlin Deng. (2022) The Mechanism of Acrylamide-Induced Neurotoxicity: Current Status and Future Perspectives. Frontiers in Nutrition 9.
Crossref
Marta Mesias, Cristina Delgado-Andrade, Francisca Holgado, Lucía González-Mulero & Francisco J. Morales. (2021) Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. Part 2: Color analysis. Food and Chemical Toxicology 154, pages 112321.
Crossref
Moira Ledbetter, Slim Blidi, Stefania Ackon, Francesca Bruno, Keith Sturrock, Nicoletta Pellegrini & Alberto Fiore. (2021) Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps. Heliyon 7:7, pages e07441.
Crossref
Henok Ashagrie Deribew & Ashagrie Zewdu Woldegiorgis. (2021) Acrylamide levels in coffee powder, potato chips and French fries in Addis Ababa city of Ethiopia. Food Control 123, pages 107727.
Crossref
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.
Crossref
Martin Grootveld, Benita C. Percival, Sarah Moumtaz, Miles Gibson, Katy Woodason, Azeem Akhtar, Michael Wawire, Mark Edgar & Kerry L. Grootveld. (2021) Commentary: Iconoclastic Reflections on the ‘Safety’ of Polyunsaturated Fatty Acid-Rich Culinary Frying Oils: Some Cautions regarding the Laboratory Analysis and Dietary Ingestion of Lipid Oxidation Product Toxins. Applied Sciences 11:5, pages 2351.
Crossref
Marta Mesias, Cristina Delgado-Andrade, Francisca Holgado, Lucía González-Mulero & Francisco J. Morales. (2021) Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions. Food and Chemical Toxicology 147, pages 111857.
Crossref
Marzieh Kamankesh, Amene Nematollahi, Abdorreza Mohammadi & Roohallah Ferdowsi. (2020) Investigation of Composition, Temperature, and Heating Time in the Formation of Acrylamide in Snack: Central Composite Design Optimization and Microextraction Coupled with Gas Chromatography-Mass Spectrometry. Food Analytical Methods 14:1, pages 44-53.
Crossref
Bidyut Kumar Sarmah, Moloya Gohain, Basanta Kumar Borah & Sumita Acharjee. 2021. Genome Engineering for Crop Improvement. Genome Engineering for Crop Improvement 193 216 .
Zihan Xu, Sze Ying Leong, Mohammed Farid, Patrick Silcock, Phil Bremer & Indrawati Oey. (2020) Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models. Foods 9:7, pages 949.
Crossref
Marta Mesias, Cristina Delgado-Andrade & Francisco J. Morales. (2020) Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?. Foods 9:6, pages 799.
Crossref
Mi-Sook Yeom & Eun-Sun Hwang. (2020) Quality characteristics, antioxidant activities and acrylamide formation in cookies added with onion peel powder. Korean Journal of Food Preservation 27:3, pages 299-310.
Crossref
Sarah Raffan, Joseph Oddy & Nigel G. Halford. (2020) The Sulphur Response in Wheat Grain and Its Implications for Acrylamide Formation and Food Safety. International Journal of Molecular Sciences 21:11, pages 3876.
Crossref
Marta Mesias, Aouatif Nouali, Cristina Delgado-Andrade & Francisco J Morales. (2020) How Far is the Spanish Snack Sector from Meeting the Acrylamide Regulation 2017/2158?. Foods 9:2, pages 247.
Crossref
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.
Crossref
Sarah Raffan & Nigel G. Halford. (2019) Acrylamide in food: Progress in and prospects for genetic and agronomic solutions. Annals of Applied Biology 175:3, pages 259-281.
Crossref
Jessica Genovese, Silvia Tappi, Wei Luo, Urszula Tylewicz, Silvia Marzocchi, Sara Marziali, Santina Romani, Luigi Ragni & Pietro Rocculi. (2019) Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields. Innovative Food Science & Emerging Technologies 55, pages 18-26.
Crossref
Lauren M. Crawford, Talwinder S. Kahlon, Mei‐Chen M. Chiu, Selina C. Wang & Mendel Friedman. (2019) Acrylamide Content of Experimental and Commercial Flatbreads. Journal of Food Science 84:3, pages 659-666.
Crossref
Alam Zeb. 2019. Food Frying. Food Frying 115 174 .
Nigel G. Halford & Sarah Raffan. 2019. Food-Borne Toxicants: Formation, Analysis, and Toxicology. Food-Borne Toxicants: Formation, Analysis, and Toxicology 27 43 .
J. Stephen Elmore, Fei Xu, Anisa Maveddat, Rea Kapetanou, Heming Qi & Maria-Jose Oruna-Concha. 2019. Food-Borne Toxicants: Formation, Analysis, and Toxicology. Food-Borne Toxicants: Formation, Analysis, and Toxicology 15 26 .
Richard H. Stadler. 2019. Food-Borne Toxicants: Formation, Analysis, and Toxicology. Food-Borne Toxicants: Formation, Analysis, and Toxicology 1 13 .
Nigel G. Halford. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry 559 568 .
Sarah Raffan & Nigel G. Halford. 2019. Nutritional Quality Improvement in Plants. Nutritional Quality Improvement in Plants 377 399 .