Acrylamide levels in potato crisps in Europe from 2002 to 2016
نویسندگان
چکیده
منابع مشابه
Acrylamide concentrations in potato crisps in Europe from 2002 to 2011
A dataset of manufacturers' measurements of acrylamide levels in 40,455 samples of fresh sliced potato crisps from 20 European countries for years 2002 to 2011 was compiled. This dataset is by far the largest ever compiled relating to acrylamide levels in potato crisps. Analysis of variance was applied to the data and showed a clear, significant downward trend for mean levels of acrylamide, fro...
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The rate of salt release in-mouth from salted potato crisps was evaluated. It was hypothesised that a slow steady release of sodium would occur on chewing and hydration; to test this a crisp was chewed and held in the oral cavity without swallowing for 60 s. Sodium release was measured over the entire holding period, after 20-30 s a peak in salivary sodium levels was recorded. A similar trend w...
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This research updates the acrylamide content of commercial potato crisps marketed in Spain with the aim to evaluate its trend since 2004. Two different batches of 40 potato crisps brands from 18 producers were analysed. Acrylamide content ranged from 108 to 2180 µg/kg, with an average value of 630 µg/kg and a median of 556 µg/kg. Data revealed a continuous decreased trend from 2004 to 2014. In ...
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This paper investigates the reduction of acrylamide formation in potato crisps as a result of asparaginase treatment, using calcium chloride and sodium chloride solutions with different concentrations, immersion in different pH solutions, and different frying conditions. The main aim is to compare the reduction of acrylamide in potato crisps using two kinds of asparaginase enzyme; the first enz...
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: Fried products derived from potato, particularly potato crisp have been widely included in food basket of the households in the recent years in Iran. Potato crisp, among other products, is of great importance and is considered as competitive products. This product is in the list of the food products with high acrylamide content. Therefore, due to the nutritional importance of this product and...
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ژورنال
عنوان ژورنال: Food Additives & Contaminants: Part A
سال: 2017
ISSN: 1944-0049,1944-0057
DOI: 10.1080/19440049.2017.1379101