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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/188

Title: Acrylamide formation in potato products
Authors: Brunton, Nigel
Gormley, Ronan T.
Butler, Francis
Cummins, Enda
Danaher, Martin
O'Keeffe, Michael
Keywords: Acrylamide
Issue Date: Aug-2006
Publisher: Teagasc
Citation: Acrylamide formation in potato products. The National Food Centre Research Report No. 81. Nigel Brunton et al. Dublin; Teagasc, 2006. ISBN 1841704691
Series/Report no.: The National Food Centre Research Report;No. 81
Abstract: Acrylamide, a substance classified as a potential carcinogen, occurs in heated starchy foods at concentrations many times in excess of levels permitted in drinking water. Early surveys indicated that levels of acrylamide in potato products such as French fries and potato crisps were the highest of the foodstuffs investigated. The present project addressed this issue by determining levels of acrylamide precursors (asparagine and reducing sugars) in raw potatoes and levels of acrylamide in (i) potato products from different storage regimes, (ii) spot-sampled potatoes purchased from a local supermarket, (iii) samples that received pre-treatments and were fried at different temperatures and (iv) French fries reheated in different ovens.A risk assessment of the estimated acrylamide intake from potato products for various cohorts of the Irish population was also conducted.
Description: End of Project Report
URI: http://hdl.handle.net/11019/188
ISBN: 1841704691
Appears in Collections:Food Safety
Food Chemistry & Technology
Food Programme End of Project Reports

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