Grains and Grain Products and Acrylamide

Format	Author(s)	Title / Description	Date added	Details
	American Association of Cereal Chemists	AACC Forms Committee to Evaluate Swedish Study on Acrylamide in Foods This page describes AACCs investigation into the claims of Stockholm University and the Swedish National Food Administration regarding the presence of acrylamide in foods. (more)	Sep 9, 2002
	Verbraucher Zentrale Hamburg e.V.	Acrylamid This page on acrylamide includes tables that collect data on levels of acrylamide in foods from several sources. Foods with data include potato chips, other potato products, crackers, corn chips, breads, child and infant foods, baked goods, coffee, and more. In addition to the tables, information on acrylamide in foods is provided. (more)	Aug 27, 2004
	Bosnir, Jasna; Puntaric, Dinko; Zovko, Mira; Smit, Zdenko	Acrylamide as a Food Contaminant Abstract from ICTX 2004 regarding a study of acrylamide levels in bread, milk rolls, chips, and fried potatoes in the Republic of Croatia. Access may require subscription or purchase. (more) Publication Date: Tuesday, June 15, 2004	Nov 30, 2004
	Jackson, Lauren S.; Al-Taher, Fadwa; Jablonski, Joseph E.; Fleischman, Gregory	Acrylamide Formation in Home-prepared Foods Abstract regarding acrylamide formation and possible reduction measures in home-prepared foods. Deadline: Thursday, October 6, 2005 Publication Date: Monday, March 14, 2005	Oct 6, 2005
	Leung, K.S.; Lin, A.; Tsang, C.K.; Yeung, S.T.K.	Acrylamide in Asian Foods in Hong Kong Report of a study of acrylamide levels in Asian foods. The formation of acrylamide during deep-frying of a wheat flour-based Chinese fried fritter at various temperatures was also studied. Subscription or purchase is required to access the full text. (more) Publication Month: December 2003	Jan 21, 2004
	Murkovic, M.	Acrylamide in Austrian Foods Report of a study in which acrylamide levels were measured in Austrian foods, including potato crisps, cookies, crisp bread, breakfast cereals, popcorn and rice products, potato chips, and coffee. Access to the full text may require subscription or purchase. (more) Publication Date: Friday, October 29, 2004	Nov 30, 2004
	Federal Office of Consumer Protection and Food Safety, German Federal Ministry of Consumer Protection, Food and Agriculture	Acrylamide in Christmas Cakes This page presents results of assessment of acrylamide levels in gingerbread, gingerbread-like cakes, and thin almond biscuits over two time periods to examine the effects of minimisation measures for acrylamide in foods. (more)	Aug 17, 2004
	Becalski, Adam, Benjamin P.-Y. Lau, David Lewis, and Stephen W. Seaman	Acrylamide in Foods: Occurrence, Sources, and Modeling Report of a study that analyzed acrylamide levels in Canadian foods and modeled reactions for the formation of acrylamide. A subscription is required to access the article. (more) Publication Month: January 2003	Feb 12, 2003
	Amrein, Thomas M.; Schönbächler, Barbara; Escher, Felix; Amadò, Renato	Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction Report of a study of factors influencing acrylamide formation in gingerbread and of possible ways to reduce acrylamide content in gingerbread. Subscription or purchase may be required to access this document. (more) Publication Month: June 2004	Jun 29, 2004
	Bråthen, Erland; Kita, Agnieszka; Knutsen, Svein Halvor; Wicklund, Trude	Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products Report of a study on the effects on acrylamide content of adding glycine or glutamine to potato crisps, French fries, flat breads, and bread crusts. Access to the full text may require subscription or purchase. (more) Publication Year: 2005	Apr 18, 2005

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