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Food Additives & Contaminants: Part A Volume 37, 2020 - Issue 2
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Articles

Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households

M. MesiasInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, SpainORCID Iconhttps://orcid.org/0000-0003-0905-1587View further author information
ORCID Icon,
C. Delgado-AndradeInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, SpainORCID Iconhttps://orcid.org/0000-0002-5748-8583View further author information
ORCID Icon,
F. HolgadoInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, SpainView further author information
&
F. J. MoralesInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, SpainCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-3984-7009View further author information
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Pages 254-266 | Received 09 Sep 2019, Accepted 27 Oct 2019, Published online: 06 Dec 2019

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Leila Peivasteh-Roudsari, Marziyeh Karami, Raziyeh Barzegar-Bafrouei, Samane Samiee, Hadis Karami, Behrouz Tajdar-Oranj, Vahideh Mahdavi, Adel Mirza Alizadeh, Parisa Sadighara, Gea Oliveri Conti & Amin Mousavi Khaneghah. (2022) Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review. International Journal of Environmental Health Research 0:0, pages 1-29.
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Articles from other publishers (9)

Xuzhi Wan, Yiju Zhang, Sunan Gao, Xinyi Shen, Wei Jia, Xingqi Pan, Pan Zhuang, Jingjing Jiao & Yu Zhang. (2022) Machine learning prediction of exposure to acrylamide based on modelling of association between dietary exposure and internal biomarkers. Food and Chemical Toxicology 170, pages 113498.
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Sze Ying Leong, Rebecca Roberts, Zhihao Hu, Phil Bremer, Patrick Silcock, Stefan Toepfl & Indrawati Oey. (2022) Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields. Applied Food Research 2:2, pages 100194.
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Muhammad Mushtaq Ahmad, Tahir Mahmood Qureshi, Maham Mushtaq, Amjad Islam Aqib, Umair Mushtaq, Salam A. Ibrahim, Abdul Rehman, Muhammad Waheed Iqbal, Tabish Imran, Shahida Anusha Siddiqui, Anjum Javed, Sadaf Shamim & Muhammad Hamzah Saleem. (2022) Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products. Frontiers in Nutrition 9.
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Burhan BAŞARAN. (2022) The Effect of Different Orders of Vegetables in Frying on Acrylamide LevelsThe Effect of Different Orders of Vegetables in Frying on Acrylamide Levels. Türkiye Tarımsal Araştırmalar Dergisi 9:1, pages 49-59.
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Burhan Başaran & Hulya Turk. (2021) The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level. Journal of Food Composition and Analysis 104, pages 104177.
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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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Christina R. Sadler, Terri Grassby, Kathryn Hart, Monique Raats, Milka Sokolović & Lada Timotijevic. (2021) Processed food classification: Conceptualisation and challenges. Trends in Food Science & Technology 112, pages 149-162.
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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.
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Marta Mesias, Cristina Delgado-Andrade & Francisco J. Morales. (2020) Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?. Foods 9:6, pages 799.
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