Acrylamide in fried potato products

Maimunah Sanny; Pieternel Luning

doi:10.1016/B978-0-323-99119-3.00005-9

Acrylamide in fried potato products

Maimunah Sanny, Pieternel Luning

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

4 Citations (Scopus)

Abstract

Since ancient times, foods have been heat-treated to modify and preserve their organoleptic and nutritional properties for consumption. However, heat treatment can also generate undesired that may exhibit mutagenic and carcinogenic properties, such as heterocyclic amines, 5-hydroxymethylfurfural, and polycyclic aromatic hydrocarbons. Acrylamide has been added to the list of food-borne toxicants since 2002. Acrylamide is used worldwide to synthesize polyacrylamide and is applied as a soil conditioner, in wastewater treatment, in cosmetics, paper, and textile industries.

Original language	English
Title of host publication	Acrylamide in Food
Editors	V. Gökmen, B.A. Mogol
Publisher	Elsevier
Pages	161-183
Number of pages	23
ISBN (Electronic)	9780323991193
ISBN (Print)	9780323991902
DOIs	https://doi.org/10.1016/B978-0-323-99119-3.00005-9
Publication status	Published - 8 Sept 2023

Keywords

Acrylamide
Carcinogen
French fries
Maillard reaction
Temperature

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10.1016/B978-0-323-99119-3.00005-9

https://edepot.wur.nl/658509Licence: Taverne

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title = "Acrylamide in fried potato products",

abstract = "Since ancient times, foods have been heat-treated to modify and preserve their organoleptic and nutritional properties for consumption. However, heat treatment can also generate undesired that may exhibit mutagenic and carcinogenic properties, such as heterocyclic amines, 5-hydroxymethylfurfural, and polycyclic aromatic hydrocarbons. Acrylamide has been added to the list of food-borne toxicants since 2002. Acrylamide is used worldwide to synthesize polyacrylamide and is applied as a soil conditioner, in wastewater treatment, in cosmetics, paper, and textile industries.",

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AU - Sanny, Maimunah

AU - Luning, Pieternel

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N2 - Since ancient times, foods have been heat-treated to modify and preserve their organoleptic and nutritional properties for consumption. However, heat treatment can also generate undesired that may exhibit mutagenic and carcinogenic properties, such as heterocyclic amines, 5-hydroxymethylfurfural, and polycyclic aromatic hydrocarbons. Acrylamide has been added to the list of food-borne toxicants since 2002. Acrylamide is used worldwide to synthesize polyacrylamide and is applied as a soil conditioner, in wastewater treatment, in cosmetics, paper, and textile industries.

AB - Since ancient times, foods have been heat-treated to modify and preserve their organoleptic and nutritional properties for consumption. However, heat treatment can also generate undesired that may exhibit mutagenic and carcinogenic properties, such as heterocyclic amines, 5-hydroxymethylfurfural, and polycyclic aromatic hydrocarbons. Acrylamide has been added to the list of food-borne toxicants since 2002. Acrylamide is used worldwide to synthesize polyacrylamide and is applied as a soil conditioner, in wastewater treatment, in cosmetics, paper, and textile industries.

KW - Acrylamide

KW - Carcinogen

KW - French fries

KW - Maillard reaction

KW - Temperature

U2 - 10.1016/B978-0-323-99119-3.00005-9

DO - 10.1016/B978-0-323-99119-3.00005-9

M3 - Chapter

AN - SCOPUS:85176826461

SN - 9780323991902

SP - 161

EP - 183

BT - Acrylamide in Food

A2 - Gökmen, V.

A2 - Mogol, B.A.

PB - Elsevier

ER -

Acrylamide in fried potato products

Abstract

Keywords

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