BACKGROUND: Acrylamide is a probable human carcinogen produced during food preparation, including frying of potato products. The aim of this study was to investigate the impact of seasonal variation on tuber composition and its acrylamide generation potential. RESULTS: The chemical composition of potato varieties used respectively for French fry (Bintje and Ramos) and crisp (Lady Rosetta and Sa...

: 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...

Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamide without negatively affecting the aroma properties of PSLF. A decrease in the sodium phosphate (...

Acrylamide is a compound that forms in french fries, potato chips, cereal, bread and coffee when they are fried, roasted or baked. The formation is dependent on cooking conditions, for example, high temperature over-cooking of fried chips results in very high levels of acrylamide. The substance, which forms from the reaction of sugar and amino acids in food, is reported to be a likely human car...

By Michael T Pulley MD PhD (Dr. Pulley of the University of Florida, Jacksonville has received consulting fees from Walgreens Home Infusion.) Alan R Berger MD (Dr. Berger of the University of Florida, Jacksonville and the Neuroscience Institute at Shands Jacksonville has no relevant financial relationships to disclose.) Originally released December 3, 1999; last updated April 12, 2017; expires ...

Acrylamide is an industrial chemical used to manufacture polymers, and is produced in foods during cooking at high heat. Hemoglobin adducts provide a long-lived dosimeter for acrylamide and glycidamide. This study determined acrylamide and glycidamide hemoglobin adducts (AAVal and GAVal) during a lifetime carcinogenesis bioassay. Exposure to acrylamide in drinking water began in utero in pregna...

Water proton relaxation studies were performed on total soluble protein (TSP) solutions and individual alpha-, beta-, and gamma-crystallin fractions derived from weanling rat lenses, 16 month, and 60- to 70-year-old normal human lenses. The effects of perturbants (temperature and acrylamide) were monitored in order to delineate further the mechanisms involved in the generation of the cold catar...

INTRODUCTION In April 2002, researchers at the Swedish National Food Administration and Stockholm University, using a new analytical procedure, announced they had discovered the presence of acrylamide in foods prepared by heating (frying, baking) at temperatures above 120°C (Swedish 2002; Tareke et al. 2002). Identification of acrylamide in these foods, which include french fries, potato chips ...

Acrylamide (AC) is a noxious chemical and it is widely used in this modernized world. There by this study aimedto assess the acrylamide induced neurotoxicity and genotoxicityonmale wistar rat brain. Based on the study aim, male at brainwas exposed by short term and long term to acrylamide and investigated the crucial changes in glutathione S-transferases and its associated glutathione peroxidas...