Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility

Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields

(2019) Jessica Genovese et al.   Innovative Food Science & Emerging Technologies

Use of 2-Naphthalenethiol for Derivatization and Determination of Acrylamide in Potato Crisps by High-Performance Liquid Chromatographic with Fluorescence Detection

(2018) E. Martínez et al.   Food Analytical Methods

Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model

(2018) Mi-Jin Oh et al.   FOOD CHEMISTRY

Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying

(2018) Terenzio Bertuzzi et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Dietary acrylamide: What happens during digestion

(2017) M. Sansano et al.   FOOD CHEMISTRY

Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

(2017) Francisco J. Barba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of the frying process and potato cultivar on acrylamide formation in French fries

(2016) Yali Yang et al.   FOOD CONTROL

Combined Effects of Gamma Irradiation and Blanching Process on Acrylamide Content in Fried Potato Strips

(2015) M. Abboudi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods

(2015) Aytül Hamzalıoğlu et al.   Food & Function

Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review

(2014) Juana M. Carbonell-Capella et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Acrylamide in Processed Potato Products

(2013) Paul C. Bethke et al.   AMERICAN JOURNAL OF POTATO RESEARCH

Current issues in dietary acrylamide: formation, mitigation and risk assessment

(2013) Franco Pedreschi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

(2011) Raquel Medeiros Vinci et al.   FOOD CHEMISTRY

Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching

(2011) Franco Pedreschi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In-vivo and in-vitro testing to assess the bioaccessibility and the bioavailability of arsenic, selenium and mercury species in food samples

(2010) Jorge Moreda-Piñeiro et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Ameliorated effects of garlic (Allium sativum) on biomarkers of subchronic acrylamide hepatotoxicity and brain toxicity in rats

(2010) Doaa A. Ghareeb et al.   TOXICOLOGICAL AND ENVIRONMENTAL CHEMISTRY

Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

(2008) A. Salvador et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Low-acrylamide French fries and potato chips

(2008) Caius M. Rommens et al.   PLANT BIOTECHNOLOGY JOURNAL