Potato

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 (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. (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 (more) Publication Date: Tuesday, June 15, 2004	Nov 30, 2004
	Pedreschi, Franco; Kaack, Karl; Granby, Kit	Acrylamide Content and Color Development in Fried Potato Strips Report of a study of the effects of pretreatments and frying temperature on acrylamide content and color of fried (more) Deadline: Friday, November 11, 2005 Publication Month: January 2006	Nov 11, 2005
	Shaw, Ian; Thomson, Barbara	Acrylamide Food Risk Brief correspondence regarding the risk from acrylamide in chips and potato crisps. Publication Date: Saturday, February 1, 2003	Feb 6, 2003
	Wilde, T. de, et al.	Acrylamide Formation during Frying of Potatoes: Thorough Investigation on the Influence of Crop and Process Variables Oral presentation paper from Chemical Reaction in Food V, held in Prague from September 29-October 1, 2004. It (more) Publication Year: 2004	Dec 21, 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
	Zyzak, David V., et al.	Acrylamide Formation Mechanism in Heated Foods Report of a study of the role of amino acids and reducing sugars in acrylamide formation in foods. The study uses a (more) Publication Month: July 2003	Jan 14, 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 (more) Publication Date: Friday, October 29, 2004	Nov 30, 2004
	Vattem, Dhiraj A.; Shetty, Kalidas	Acrylamide in Food: a Model for Mechanism of Formation and Its Reduction Report on a study of acrylamide formation in fried potato slices. The authors suggest a non-oxidative model for (more) Publication Month: September 2003	Aug 8, 2003
	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 (more) Publication Month: January 2003	Feb 12, 2003
	Becalski, Adam, et al.	Acrylamide in French Fries: Influence of Free Amino Acids and Sugars Report of a study of the effects of amino acid composition and sugar (fructose, glucose, and sucrose) composition of (more) Publication Month: June 2004	Jun 15, 2004
		Acrylamide in Potato Chips in the Autonomous Community of Madrid (Spain) Deadline: Wednesday, December 21, 2005 Publication Month: October 2005	Dec 21, 2005
	Wicklund, Trude, et al.	Acrylamide in Potato Crisp—The Effect of Raw Material and Processing Report investigating the influence of potato cultivar and frying time on the formation of acrylamide during (more) Deadline: Wednesday, March 1, 2006 Publication Date: Tuesday, May 3, 2005	Mar 1, 2006
	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, (more) Publication Year: 2005	Apr 18, 2005
	Hebeisen, Th.; Gutapfel, N.; Ballmer, Th.; Reust, W.; Torche, J.M.	Adequate Varieties Diminish Acrylamide Formation Report of a study on acrylamide contents in crisps, French fries, and hash browns made from potatoes of different (more) Publication Year: 2005	May 3, 2005
	Gertz, Christian; Klostermann, Sabine	Analysis of Acrylamide and Mechanisms of Its Formation in Deep-Fried Products Report of a study in which a method for acrylamide determination was developed and used to study influences on the (more) Publication Date: Tuesday, November 12, 2002	Mar 15, 2004
	Brierley, E.R.; Bonner, P.L.R.; Cobb, A.H.	Aspects of Amino Acid Metabolism in Stored Potato Tubers (cv. Pentland Dell) Report of a study that examined soluble protein, free amino acids, and glutamine synthetase, NADH-GOGAT, and acid (more) Publication Date: Wednesday, August 27, 1997	Mar 10, 2004
	Office of the Attorney General, California Department of Justice	Attorney General Lockyer Files Lawsuit to Require Consumer Warning About Cancer-Causing Chemical in Potato Chips and French Fries: Action Against Nine Firms Says Warning on Acrylamide Required by Proposition 65 Release regarding a lawsuit against nine potato chip and french fry manufacturers for violating Proposition 65 (more) Deadline: Wednesday, August 31, 2005 Publication Date: Friday, August 26, 2005	Aug 31, 2005
	Finotti, Enrico; Bertone, Aldo; Vivant, Vittorio	Balance Between Nutrients and Anti-nutrients in Nine Italian Potato Cultivars Report of a study investigating the level of nutrients and anti-nutrient compounds in nine commercial potato (more) Deadline: Wednesday, May 24, 2006 Publication Date: Wednesday, October 19, 2005	May 24, 2006
	Fiselier, K.; Grob, K.; Pfefferle, A.	Brown Potato Croquettes Low in Acrylamide by Coating with Egg/Breadcrumbs Report on a method for producing potato croquettes with lower acrylamide levels. Access to the full text may require subscription or purchase. (more) Publication Month: July 2004	Aug 23, 2004
	Ohara-Takada, Akiko, et al.	Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying Report of a study of the effects on acrylamide levels in fried potato chips of changes in potatoes during low-temperature storage. (more) Deadline: Monday, August 15, 2005 Publication Year: 2005	Aug 15, 2005
	Dunovska, L.; Hajslova, J.; Cajka, T.; Holadova, K.; Hajkova, K.	Changes of Acrylamide Levels in Food Products during Technological Processing Poster presentation paper from Chemical Reaction in Food V, held in Prague from September 29- October 1, 2004. It (more) Publication Year: 2004	Dec 21, 2004
	Reproductive and Cancer Hazard Assessment Section, Office of Environmental Health Hazard Assessment, California Environmental Protection Agency	Characterization of Acrylamide Intake from Certain Foods Analysis of acrylamide intake from various food types, based on FDA data on acrylamide levels in foods and USDA food (more) Publication Month: March 2005	May 17, 2005
	Gama-Baumgartner, Fabiana; Grob, Koni; Biedermann, Maurus	Citric Acid to Reduce Acrylamide Formation in French Fries and Roasted Potatoes? Article on a study of the effectiveness of citric acid in reducing acrylamide formation in French fries. See more information on this study here. (more) Deadline: Wednesday, August 31, 2005 Publication Year: 2004	Aug 31, 2005
	Pedreschi, Franco; Moyano, Pedro; Kaack, Karl; Granby, Kit	Color Changes and Acrylamide Formation in Fried Potato Slices Report of a study of the relationship between acrylamide formation and browning development in deep- fat fried potato chips. (more) Publication Month: January 2005	May 3, 2005
		Comparison of Residues in Conventional and Organic Produce in New Zealand Brief report on a survey of pesticide residues on organic and conventionally-grown lettuce, potato, broccoli, tomato, (more) Publication Month: November 2004	Nov 8, 2004
	Ciesarova, Z., et al.	Comparison of Two Methods for Acrylamide Determination and Dietary Intake of Acrylamide from Potato Crisps in Slovakia Poster presentation paper from Chemical Reaction in Food V, held in Prague from September 29- October 1, 2004. (more) Publication Year: 2004	Dec 21, 2004
	Mayer, Yaron	Composition and Method for Preparing Crispy Starchy Foods (Such as for Example Chips, Snacks, and Breakfast Cereals) Without Destructive Processes that Create Dangerous Chemicals Application for a World Intellectual Property Organisation patent on a method for preparing crispy or crunchy foods (more) Publication Date: Thursday, January 15, 2004	Aug 9, 2004
	Pesticide Risk Assessment Peer Review Unit, European Food Safety Authority	Conclusion Regarding the Peer Review of the Pesticide Risk Assessment of the Active Substance Cadusafos Conclusion finalized April 24, 2006 regarding the peer review of the risk assessment for insecticide and nematicide (more) Deadline: Wednesday, May 31, 2006 Publication Date: Wednesday, May 31, 2006	May 31, 2006
	Pesticide Risk Assessment Peer Review Unit, European Food Safety Authority	Conclusion Regarding the Peer Review of the Pesticide Risk Assessment of the Active Substance Dimethomorph Conclusion finalized June 23, 2006 regarding the peer review of the risk assessment for fungicide dimethomorph. (more) Deadline: Thursday, July 27, 2006 Publication Date: Friday, July 21, 2006	Jul 27, 2006
	Pesticide Risk Assessment Peer Review Unit, European Food Safety Authority	Conclusion Regarding the Peer Review of the Pesticide Risk Assessment of the Active Substance Ethoprophos Conclusion finalized March 3, 2006 regarding the peer review of the risk assessment for ethoprophos. Includes (more) Deadline: Wednesday, May 3, 2006 Publication Date: Friday, April 28, 2006	May 3, 2006
	Pesticide Risk Assessment Peer Review Unit, European Food Safety Authority	Conclusion Regarding the Peer Review of the Pesticide Risk Assessment of the Active Substance Glufosinate Conclusion regarding the peer review of the risk assessment for glufosinate-ammonium. Includes discussion of the (more) Publication Date: Thursday, April 21, 2005	Apr 25, 2005
	Pesticide Risk Assessment Peer Review Unit, European Food Safety Authority	Conclusion Regarding the Peer Review of the Pesticide Risk Assessment of the Active Substance Phosmet Conclusion finalized May 12, 2006 regarding the peer review of the risk assessment for acaracide and insecticide (more) Deadline: Saturday, June 24, 2006 Publication Date: Wednesday, June 21, 2006	Jun 24, 2006
	Pesticide Risk Assessment Peer Review Unit, European Food Safety Authority	Conclusion Regarding the Peer Review of the Pesticide Risk Assessment of the Active Substance Propamocarb Conclusion finalized May 12, 2006 regarding the peer review of the risk assessment for fungicide propamocarb. (more) Deadline: Sunday, July 9, 2006 Publication Date: Tuesday, July 4, 2006	Jul 9, 2006
	Pesticide Risk Assessment Peer Review Unit, European Food Safety Authority	Conclusion Regarding the Peer Review of the Pesticide Risk Assessment of the Active Substance Rimsulfuron Conclusion regarding the peer review of the risk assessment for rimsulfuron. Includes discussion of the consumer risk (more) Deadline: Tuesday, August 30, 2005 Publication Date: Wednesday, August 31, 2005	Sep 8, 2005
	Pesticide Risk Assessment Peer Review Unit, European Food Safety Authority	Conclusion Regarding the Peer Review of the Pesticide Risk Assessment of the Active Substance Tolclofos-methyl Conclusion regarding the peer review of the risk assessment for tolclofos-methyl. Includes discussion of the consumer (more) Deadline: Tuesday, August 30, 2005 Publication Date: Thursday, August 18, 2005	Aug 30, 2005
	Environment Directorate, Organisation for Economic Co-operation and Development	Consensus Document on Compositional Considerations for New Varieties of Potatoes: Key Food and Feed Nutrients, Anti-nutrients and Toxicants Report that identifies key food and feed nutrients, anti-nutrients, and toxicants in potatoes for use in the safety (more) Publication Date: Wednesday, January 9, 2002	Nov 10, 2004
	Fernández, Sergio; Kurppa, Lasse; Hyvönen, Lee	Content of Acrylamide Decreased in Potato Chips with the Addition of a Proprietary Flavonoid Spice Mix (Flavomare®) in Frying Abstract of an article on a study of the effects of a flavonoid-containing spice on the formation of acrylamide in (more) Publication Month: February 2003	Mar 15, 2004
	Environmental Protection Agency	Cyazofamid; Pesticide Tolerance Final rule that "establishes a tolerance for the combined residues of cyazofamid and its metabolite CCIM in or on (more) Publication Date: Thursday, September 30, 2004	Sep 30, 2004
	Musser, Steven	Detection and Occurrence of Acrylamide in U.S. Foods Presentation given at the Food Advisory Committee Contaminants and Natural Toxicants Subcommittee Meeting on (more) Publication Date: Wednesday, December 4, 2002	Jan 2, 2003
	Paleologos, E.K.; Kontominas, M.G.	Determination of Acrylamide and Methacrylamide by Normal Phase High Performance Liquid Chromatography and UV Detection Report on a method for the analysis of acrylamide and methacrylamide in foods that uses normal phase high performance (more) Publication Date: Friday, June 10, 2005	Jun 1, 2005
	Nemoto, S.; Takatsuki, S.; Sasaki, K.; Maitani, T.	Determination of Acrylamide in Foods by GC/MS Using 13C-labeled Acrylamide as an Internal Standard Abstract of a study that included development of a method for the determination of acrylamide in foods and (more) Publication Month: December 2002	Mar 17, 2004
	Yusa, V.; Quintas, G.; Pardo, O.; Marti, P.; Pastor, A.	Determination of Acrylamide in Foods by Pressurized Fluid Extraction and Liquid Chromatography-tandem Mass Spectrometry Used for a Survey of Spanish Cereal-based Foods Report on a rapid, automated method using pressurized fluid extraction to determine levels of acrylamide in different (more) Deadline: Wednesday, March 15, 2006 Publication Month: March 2006	Mar 15, 2006
	Bermudo, E.; Moyano, E.; Puignou, L.; Galceran, M. T.	Determination of Acrylamide in Foodstuffs by Liquid Chromatography Ion-trap Tandem Mass-spectrometry Using an Improved Clean-up Procedure Report of a liquid chromatography - tandem mass-spectrometry method for determination of acrylamide in a variety of (more) Deadline: Wednesday, March 29, 2006 Publication Date: Thursday, February 16, 2006	Mar 29, 2006
	Zhong, W., et al.	[Determination of Acrylamide in Fried Starchy Foods by Gas Chromatography-Mass Spectrometry] Abstract of an article on a method for the determination of acrylamide in fried starchy foods. The method was used to (more) Deadline: Monday, September 5, 2005 Publication Month: May 2005	Sep 5, 2005
	Gökmen, Vural; Şenyuva, Hamide Z.; Acar, Jale; Sarıoğlu, Kemal	Determination of Acrylamide in Potato Chips and Crisps by High-performance Liquid Chromatography Report on a method for the determination of acrylamide in potato products that uses liquid chromatography coupled to (more) Deadline: Tuesday, August 16, 2005 Publication Date: Friday, September 23, 2005	Aug 16, 2005
	Rufian-Henares, Jose A.; Morales, Francisco J.	Determination of Acrylamide in Potato Chips by a Reversed-phase LC-MS Method Based on a Stable Isotope Dilution Assay Report of a study evaluating the effectiveness of a reversed-phase LC-MS procedure in determining acrylamide levels (more) Deadline: Wednesday, April 12, 2006	Apr 12, 2006
	Terada, H.; Tamura, Y.