Acrylamide formation is nowadays one of the major concerns potato-processing agriculture industry. We investigate use broadband reflection spectroscopy (400–1700 nm), in combination with machine learning, to optically classify raw potatoes inducing different levels acrylamide after frying, covering concentrations between 200 ppb and 2000 ppb. Using full spectral range, we obtain a correct class...

Acrylamide is a probable human carcinogen that was detected in several heat-treated foods, such as French fries and crisps, in 2002. Prospective studies are needed on acrylamide and human cancer risk. We prospectively investigated the association between acrylamide and gastrointestinal cancer risk. In 1986, 120,852 men and women (aged 55-69 y) were included in the Netherlands Cohort Study on di...

Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly starchy foods during heating process such as baking, frying and roasting. Acrylamide is proven to be carcinogenic in animals and a probable human carcinogen mainly formed in foods by the reaction of asparagine (free amino acid) with reducing sugars (glucose and fructose) as part of the Maillard reaction during ...

The formation of acrylamide was investigated in model systems based on asparagine and glucose under low moisture Maillard reaction conditions as a function of reaction temperature, time, physical state, water activity, and glass transition temperature. Equimolar amorphous glucose/asparagine systems with different water activities were prepared by freeze drying and were shown to quickly move to ...

OBJECTIVES To examine whether the activities of creatine kinase (CK) correlate with neurological disturbances caused by acrylamide. METHODS The activities of CK and other enzymes reported to be inhibited by acrylamide in the brain and plasma, and landing foot spread (LFS) were measured in mice and rats intoxicated with acrylamide. RESULTS Activity of CK was suppressed by acrylamide in the b...