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Food Additives & Contaminants: Part A Volume 37, 2020 - Issue 12

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Exposure to acrylamide from home-cooked food: fried potatoes (rösti) in Switzerland as an example

Angela Eichera Official Food Control Laboratory of the Canton of Zurich, Zurich, Switzerland

Maurus Biedermanna Official Food Control Laboratory of the Canton of Zurich, Zurich, Switzerland

Gaby Sutera Official Food Control Laboratory of the Canton of Zurich, Zurich, Switzerland

Florian Feldera Official Food Control Laboratory of the Canton of Zurich, Zurich, Switzerland

Sandra Biedermann-Brema Official Food Control Laboratory of the Canton of Zurich, Zurich, Switzerland

Urs Stalderb Division of Risk Assessment, Food Safety and Veterinary Office, Bern, Switzerland

Gregor McCombiea Official Food Control Laboratory of the Canton of Zurich, Zurich, SwitzerlandCorrespondence[email protected]

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Pages 2061-2069 | Received 01 Jul 2020, Accepted 16 Sep 2020, Published online: 16 Oct 2020

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https://doi.org/10.1080/19440049.2020.1828624
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Citations (6)

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Fang-Fang Zhao, Xiao-Li Wang, Ya-Ting Lei, Hong-Qiu Li, Zhi-Ming Li, Xiao-Xiao Hao, Wei-Wei Ma, Yong-Hui Wu & Sheng-Yuan Wang. (2023) A systematic review: on the mercaptoacid metabolites of acrylamide, N-acetyl-S-(2-carbamoylethyl)-L-cysteine. Environmental Science and Pollution Research 30:38, pages 88350-88365.
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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.
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K. Hanisch, E. Hölzle, C. Oellig & M. Granvogl. (2022) Vergleich von Acrylamid‐Gehalten in Kartoffelrösti aus konventionell und biologisch angebauten Kartoffeln. Lebensmittelchemie 76:S2.
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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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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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