Acrylamide in deep-fried snacks of India

References

• Al-Dmoor HM, Humeid MA, Alawi MA. 2004. Investigation of acrylamide levels in selected fried and bakery foods in Jordan. J Food Agric Environ. 2:157–165.
   Web of Science ®Google Scholar
• Amrein TM, Bachmann S, Noti A, Biedermann M, Barbosa MF, Biedermann-Brem S, Grob K, Keiser A, Realini P, Escher F, et al. 2003. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems. J Agric Food Chem. 51:5556–5560.
   PubMed Web of Science ®Google Scholar
• Bassama J, Brat P, Bohuon P, Hocine B, Boulanger R, Gunata Z. 2011. Acrylamide kinetic in plantain during heating process: precursors and effect of water activity. Food Res Int. 44:1452–1458.
   Web of Science ®Google Scholar
• Becalski A, Lau BPY, Lewis D, Seaman SW, Hayward S, Sahagian M, Ramesh M, Leclerc Y. 2004. Acrylamide in French fries: influence of free amino acids and sugars. J Agric Food Chem. 52:3801–3806.
   PubMed Web of Science ®Google Scholar
• Bent G-A, Maragh P, Dasgupta T. 2012. Acrylamide in Carribean foods – residual levels and their relation to reducing sugar and asparagine content. Food Chem. 133:451–457.
   PubMed Web of Science ®Google Scholar
• Bortolomeazzi R, Munari M, Anese M, Verardo G. 2012. Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS. Food Chem. 135:2687–2693.
   PubMed Web of Science ®Google Scholar
• Castle L, Eriksson S. 2005. Analytical methods used to measure acrylamide concentrations in foods. J AOAC Int. 88:274–284.
   PubMed Web of Science ®Google Scholar
• Chen Q, Zhao W, Fung Y. 2011. Determination of acrylamide in potato crisps by capillary electrophoresis with quantum dot-mediated LIF detection. Electrophoresis. 32:1252–1257.
   PubMed Web of Science ®Google Scholar
• Cheng W-C, Hsiao S-W, Chou S-S, Sun-Hwang L, Lu TJ, Yeh An-I. 2006. Determination of acrylamide in Chinese foods by GC-IonTrap MS using 2-Bromopropenamide and 2-Bromopropenamide-13C3. J Food Drug Anal. 14:207–214.
   Web of Science ®Google Scholar
• Claus A, Schreiter P, Weber A, Graeff S, Hermann W, Claupein W, Schieber A, Carle R. 2006. Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads. J Agric Food Chem. 54:8968–8976.
   PubMed Web of Science ®Google Scholar
• Croft M, Tong P, Fuentes D, Hambridge T. 2004. Australian survey of acrylamide in carbohydrate-based foods. Food Addit Contam. 21:721–736.
   PubMedGoogle Scholar
• Daniali G, Jinap S, Zaidul SIM, Hanifah NL. 2010. Determination of acrylamide in banana based snacks by gas chromatography-mass spectrometry. Food Res Int. 17:433–439.
   Google Scholar
• Dearfield KL, Douglas GR, Ehling UH, Moore MM, Sega GA, Brusick DJ. 1995. Acrylamide: a review of its genotoxicity and an assessment of heritable genetic risk. Mutat Res. 330:71–99.
   PubMed Web of Science ®Google Scholar
• Dikshit R, Gupta PC, Ramasundarahettige C, Gajalakshmi V, Aleksandrowicz L, Badwe R, Kumar R, Roy S, Suraweera W, Bray F, et al. 2012. Cancer mortality in India: a nationally representative survey. Lancet. 379:1807–1816.
   PubMed Web of Science ®Google Scholar
• Food and Agriculture Organization/World Health Organization. 2002. Health implications of acrylamide in food. Report of a Joint FAO/WHO Consultation, Jun 25–27, Geneva. Geneva (Switzerland): WHO/FAO.
   Google Scholar
• Food and Agriculture Organization/World Health Organization. 2005. Summary and conclusions of evaluation performed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Sixty-fourth meeting, 2005 February 8–17, Rome. Available from: ftp://ftp.fao.org/es/esn/jecfa/jecfa64_summary.pdf
   Google Scholar
• Food and Drug Administration. 2005. Survey data on acrylamide in food: total diet study results [Internet]. United States Food and Drug Administration [cited 2006 Oct]. Available from: www.fda.gov/food/foodscienceresearch/totaldietstudy
   Google Scholar
• Geng Z, Wang P, Liu A. 2011. Determination of acrylamide in starch-based foods by HPLC with precolumn ultraviolet derivatization. J Chromatogr Sci. 49:818–824.
   PubMed Web of Science ®Google Scholar
• Ghosh SP. 1996. Technical report for use of underutilised tropical fruits in Asia Network. Southamptom (UK): UTFANET, Southampton University.
   Google Scholar
• Hebeisen T, Guthapfel N, Ballmer T, Reust W, Torche JM. 2005. Adequate varieties diminish acrylamide formation. AgrarForschung. 12:58–63.
   Google Scholar
• International Agency for Research on Cancer. 1994. Some industrial chemicals, acrylamide. IARC monographs on the evaluation of carcinogenic risks to humans. Geneva (Switzerland): World Health Organization. 60: 389–433.
   Google Scholar
• Joint Research Center. 2005. Monitoring data base [Internet]; [cited 2006 Jan 24]. Available from: http://www.irmm.jrc.be/html/activities/acrylamide/database.htm
   Google Scholar
• Komthong P, Suriyaphan O, Charoenpanich J. 2012. Determination of acrylamide in Thai-conventional snacks from Nong Mon market Chonburi using GC-MS technique. Food Addit Contam. 5:20–28.
   PubMed Web of Science ®Google Scholar
• Leung KS, Lin A, Tsang CK, Yeung ST. 2003. Acrylamide in Asian foods in Hong Kong. Food Addit Contam. 20:1105–1113.
   PubMed Web of Science ®Google Scholar
• Mohammad TB, Elham N, Abdollah K, Mojtaba O, Marion R. 2010. Determination of acrylamide level in popular Iranian brands of potato and corn products. Food Chem Toxicol. 48:2581–2584.
   PubMed Web of Science ®Google Scholar
• Mojska H, Gielecinska I, Stos K 2012. Determination of acrylamide level in commercial baby foods and an assessment of infant dietary exposure. Food Chem Toxicol. 50:2722–2728.
   PubMed Web of Science ®Google Scholar
• Mottram DS, Wedzicha BL, Dodson AT. 2002. Acrylamide is formed in the Maillard reaction. Nature. 419:448–449.
   PubMed Web of Science ®Google Scholar
• Noti A, Biedermann-Brem S, Biedermann M, Grob K, Albisser P, Realini P. 2003. Storage of potatoes at low temperature should be avoided to prevent increased acrylamide formation during frying or roasting. Mitteilungen aus dem Gebiete der Lebensmittel. Untersuchung und-Hygiene. 94:167–180.
   Google Scholar
• Olmez H, Tuncay F, Ozcan N, Demirel S. 2008. A survey of acrylamide levels in foods from the Turkish market. J Food Comp Anal. 21:564–568.
   Web of Science ®Google Scholar
• Ono H, Chuda Y, Ohnishi-Kameyama M. 2003. Analysis of acrylamide by LC–MS/MS and GC–MS in processed Japanese foods. Food Addit Contam. 20:215–220.
   PubMed Web of Science ®Google Scholar
• Oracz J, Nebesny E, Zyzelewicz D. 2011. New trends in quantification of acrylamide in food products. Talanta. 86:23–34.
   PubMed Web of Science ®Google Scholar
• Senyuva HZ, Gokmen V. 2005. Survey of acrylamide in Turkish foods by an in-house validated LC–MS method. Food Addit Contam. 22:204–209.
   PubMed Web of Science ®Google Scholar
• Shepherd LVT, Bradshaw JE, Dale MFB, Mc Nicol JW, Pont SDA, Mottram DS, Davies HV. 2010. Variation in acrylamide producing potential in potato: segregation of the trait in a breeding population. Food Chem. 123:568–573.
   Web of Science ®Google Scholar
• Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robert MC, Riediker S. 2002. Acrylamide from Maillard reaction products. Nature. 419:449–450.
   PubMed Web of Science ®Google Scholar
• Sun SY, Fang Y, Xia YM. 2012. A facile detection of acrylamide in starchy foods by using a solid extraction-GC strategy. Food Contr. 26:220–222.
   Web of Science ®Google Scholar
• Takatsuki S, Nemoto S, Sasaki K, Maitani T. 2003. Determination of acrylamide in processed foods by LC/MS using column switching. Shokuhin Eiseigaku Zasshi. J Food Hyg Soc Jpn. 44:89–95.
   PubMed Web of Science ®Google Scholar
• Tateo F, Bononi M, Andreoli G. 2007. Acrylamide levels in cooked rice, tomato sauces and some fast food on the Italian market. J Food Compost Anal. 20:232–235.
   Web of Science ®Google Scholar
• Wang H, Feng F, Guo Y, Shuang S, Martin CFM. 2013. HPLC-UV quantitative analysis of acrylamide in baked and deep fried Chinese foods. J Food Compost Anal. 31:7–11.
   Web of Science ®Google Scholar
• Wenzl T, De La Calle B, Anklam E. 2003. Analytical methods for determination of acrylamide in food products: a review. Food Addit Contam. 20:885–902.
   PubMed Web of Science ®Google Scholar
• Xu L, Zhang L, Qiao X, Xu Z, Song J. 2012. Determination of trace acrylamide in potato chips and bread crust based on SPE and HPLC. Chromatographia. 75:269–274.
   Web of Science ®Google Scholar
• Yang Li-xin, Zhang G-xiang, Yang Li-xue, He Y. 2012. LC-MS/MS determination of acrylamide in instant noodles from supermarkets in the Hebei province of China. Food Addit Contam. 5:100–104.
   PubMed Web of Science ®Google Scholar
• Yaylayan VA, Wnorowski A, Perez LC. 2003. Why asparagine needs carbohydrates to generate acrylamide. J Agric Food Chem. 51:1753–1757.
   PubMed Web of Science ®Google Scholar
• Zhang Y, Jiao J, Cai Z, Zhang Y, Ren Y. 2007. An improved method validation for rapid determination of acrylamide in foods by ultraperformance liquid chromatography combined with tandem mass spectrometry. J Chromatogr A. 1142:194–198.
   PubMed Web of Science ®Google Scholar
• Zhang Y, Jiao J, Ren Y, Wu X, Zhang Y. 2005. Determination of acrylamide in infant cereal-based foods by isotope dilution liquid chromatography coupled with electrospray ionization tandem mass spectrometry. Anal Chim Acta. 551:150–158.
   Web of Science ®Google Scholar
• Zyzak DV, Sanders RA, Stojanovic M, Tallmadge DH, Eberhart BL, Ewald DK, Gruber DC, Morsch TR, Strothers MA, Rizzi GP, et al. 2003. Acrylamide formation mechanism in heated foods. J Agric Food Chem. 51:4782–4787.
   PubMed Web of Science ®Google Scholar