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Food Additives & Contaminants: Part A Volume 37, 2020 - Issue 6
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Articles

Effect of acid on glycoalkaloids and acrylamide in French fries

Huizhi LiuGuelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, CanadaView further author information
,
Joy RoasaGuelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, CanadaView further author information
,
Lili MatsGuelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, CanadaView further author information
,
Honghui ZhuGuelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, CanadaView further author information
&
Suqin ShaoGuelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, CanadaCorrespondence[email protected]
View further author information
Pages 938-945 | Received 10 Jan 2020, Accepted 11 Mar 2020, Published online: 02 Apr 2020

Citations (8)

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Amir Hossein Abedini, Naiema Vakili Saatloo, Mahla Salimi, Parisa Sadighara, Mahmood Alizadeh Sani, Paula Garcia-Oliviera, Miguel A. Prieto, Mohammad Saeed Kharazmi & Seid Mahdi Jafari. (2022) The role of additives on acrylamide formation in food products: a systematic review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
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Moamen M. Elmassry, Ahmed Zayed & Mohamed A. Farag. (2022) Gut homeostasis and microbiota under attack: impact of the different types of food contaminants on gut health. Critical Reviews in Food Science and Nutrition 62:3, pages 738-763.
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Articles from other publishers (6)

Amirhossein Abedini, Mohammad- Reza Zirak, Nader Akbari, Naiema Vakili Saatloo, Ahmad Badeenezhad & Parisa Sadighara. (2023) Acrylamide; a neurotoxin in popcorns: a systematic review and meta-analysis. Reviews on Environmental Health 38:4, pages 647-653.
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Branka Levaj, Zdenka Pelaić, Kata Galić, Mia Kurek, Mario Ščetar, Milan Poljak, Draženka Dite Hunjek, Sandra Pedisić, Sandra Balbino, Zrinka Čošić, Filip Dujmić & Maja Repajić. (2023) Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches. Agronomy 13:8, pages 2002.
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Kimya Seyyedcheraghi, Halis Gürbüz Kotancılar & Güzin Kaban. (2023) Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert. International Food Research Journal 30:1, pages 229-239.
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Vandana Verma & Neelam Yadav. (2022) Inhibition of acrylamide and 5‐hydroxymethylfurfural formation in French fries by additives in model reaction . Journal of Food Process Engineering 45:12.
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Yuhua He, Jiaqi Chen, Qiyue Zhang, Jialong Zhang, Lulai Wang, Xiaoxia Chen, Adrian J. Molenaar & Xuezhao Sun. (2021) α-Chaconine Affects the Apoptosis, Mechanical Barrier Function, and Antioxidant Ability of Mouse Small Intestinal Epithelial Cells. Frontiers in Plant Science 12.
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Brajesh Singh, Som Dutt & Pinky Raigond. 2020. Potato. Potato 191 211 .

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