The effect of ripening on the formation of acrylamide in deep fried plantain chips made from
Nendran variety (Musa paradisiaca) was investigated. The precursors of acrylamide …

In order to find innovative protocols to reduce acrylamide (AA), a genotoxin and a probable
carcinogen, in foods, several phenolic compounds were considered as additives to a potato …

This study investigated the effect of adding 10% almonds, pistachios, apricots, plums,
sesame seeds, sunflower seeds, and black olives to sweet and savoury biscuits on …

This study reports the results of evaluation of acrylamide levels in some foods that are
common on the Italian market. Three foods commonly found in the national diet (rice, tomato …

To improve food quality, the use of olive leaf extracts has been an emergent strategy that
needs to be study in different scenarios. Certain local olive varieties are waiting to be …

The aim of this study was to investigate the influence of some pre-treatment applications
toward acrylamide mitigation in potatoes fried in domestic conditions modeled after those …

Acrylamide in food products : Identification, formation and analytical methodology diva-portal.org
Digitala Vetenskapliga Arkivet Simple search Advanced search - Research publications …

This study investigated the effect of different types of commercial oils (rice bran oil,
shortening oil, high-oleic rapeseed oil, low-erucic acid rapeseed oil, blend oil A and blend …

Acrylamide is carcinogenic for humans. Foods rich in carbohydrates cooked at high
temperatures have a high content of this substance. Potatoes are one of the most consumed …

The paper describes the effect of different factors influencing the concentration of acrylamide
in deep‐fat fried potato products. In French fries the amount of acrylamide increased with the …