Workshop on Acrylamide Formation in Food

NOTE OF THE MEETING OF EXPERTS ON INDUSTRIAL CONTAMINANTS IN FOOD: ACRYLAMIDE WORKSHOP, 20-21 OCTOBER 2003 Information on Ways to Lower the Levels of Acrylamide Formed in Food

The presence of the chemical acrylamide in food was highlighted in April 2002. Acrylamide is formed in food as a result of cooking practices, some of which have been used for many years, even centuries. Therefore, finding ways to prevent its formation and to lower the levels in food is not straight-forward. Numerous studies and research activities have been developed to help better understand h...

Impact of Aqueous Extracts of Turkish Wild Edible Plants on Acrylamide Formation in Potato Crisps

 Background: Antioxidants have the ability to influence acrylamide formation. This study aimed to evaluate the impact of aqueous extracts of six wild edible plants on the acrylamide formation in potato crisps. Methods: Sliced potatoes were submerged in the plant extracts at a concentration of 0, 5, and 10 g/L for 1, 5, and 10 min. Before being fried and their acrylamide levels were calculated ...

The Occurrence of Acrylamide in Iranian Date Syrup

The tendency to consume food with lower sugar content and alternatively healthy foods and food products are rising. High levels of sugar in date syrup might be used as a good alternative to sugar in various food products. Iran is one of the main producers of date fruit and it is possible to produce foods with high nutritional values from date to replace high-sugar content food....

Acrylamide Reduction in Potato Crisps using: Asparaginase from Candida utilis, Commercial Asparaginase, Salt Immersion, and pH Treatment

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...

Overview of Acrylamide Toxicity and Metabolism Prepared for JIFSAN/NCFST Workshop on Acrylamide in Food Toxicology and Metabolic Consequences Working Group