Acrylamide formation and reduction in fried potatoes
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Date
2009
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CRC Press
Abstract
In April 2002, Swedish researchers shocked the food safety world when they presented preliminary ndings of acrylamide in some fried and baked foods, most notably potato chips and French fries, at levels of 30-2300 µm/kg. Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classi ed as probably carcinogenic in humans with signi cant toxicological effects namely neurotoxic and mutagenic effects (Rosen and Hellenäs 2002, Tareke et al. 2002).
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Pedreschi F. Acrylamide formation and reduction in fried potatoes. In: Enrique Ortega-Cánovas,editors. Processing effects on safety and quality of foods. CRC Press; 2009. p. 231-251.