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dc.contributor.authorBrunton, Nigel*
dc.contributor.authorGormley, Ronan T.*
dc.contributor.authorButler, Francis*
dc.contributor.authorCummins, Enda*
dc.contributor.authorDanaher, Martin*
dc.contributor.authorO'Keeffe, Michael*
dc.date.accessioned2012-09-25T13:51:56Z
dc.date.available2012-09-25T13:51:56Z
dc.date.issued2006-08
dc.identifier.citationAcrylamide formation in potato products. The National Food Centre Research Report No. 81. Nigel Brunton et al. Dublin; Teagasc, 2006. ISBN 1841704691en_GB
dc.identifier.isbn1841704691
dc.identifier.urihttp://hdl.handle.net/11019/188
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractAcrylamide, 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.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 81
dc.subjectAcrylamideen_GB
dc.subjectPotatoesen_GB
dc.subjectCarcinogenen_GB
dc.subjectAsparagineen_GB
dc.titleAcrylamide formation in potato productsen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis5265
refterms.dateFOA2018-01-12T07:34:49Z


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