Acrylamide Formation and Reduction
FAO/WHO Acrylamide in Food Network
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 Joint Institute for Food Safety and Applied Nutrition
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2004 Acrylamide in Food Workshop: Update - Scientific Issues, Uncertainties, and Research Strategies
Presentations and other materials from this workshop on acrylamide in foods held April 13-15, 2004 in Chicago, IL. (more) Event Dates: Tuesday, April 13, 2004 - Thursday, April 15, 2004 Publication Date: Tuesday, April 13, 2004 |
Apr 28, 2004 |
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Haase, N.U. |
Acrylamid - Minimierungskonzepte bei Kartoffelerzeugnissen [in German]
Report of a study on formation and minimization of acrylamide in potatoes, in German. Access to the full text may (more) Deadline: Tuesday, January 31, 2006 Publication Year: 2005 |
Jan 31, 2006 |
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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 |
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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 |
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Robert, Fabien, et al. |
Acrylamide Formation from Asparagine under Low Moisture Maillard Reaction Conditions. 2. Crystalline vs Amorphous Model Systems
Report of a study of acrylamide formation in model mixtures of aspasragine and glucose under low moisture Maillard (more) Publication Year: 2005 |
May 30, 2005 |
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Robert, Fabien, et al. |
Acrylamide Formation from Asparagine under Low-Moisture Maillard Reaction Conditions. 1. Physical and Chemical Aspects in Crystalline Model Systems
Report of a study on acrylamide formation in crystalline model systems using varying mixtures of asparagine and (more) Publication Year: 2004 |
Nov 2, 2004 |
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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 |
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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 |
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Amrein, Thomas M., et al. |
Acrylamide in Almond Products
Report of a study on acrylamide levels in almond products and on factors that affect acrylamide formation in roasted (more) Deadline: Thursday, October 6, 2005 Publication Month: July 2005 |
Oct 6, 2005 |
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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 (more) Publication Month: December 2003 |
Jan 21, 2004 |
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