The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems
Abstract
Glucose, fructose, sucrose, free asparagine, and free glutamine were analyzed in 74 potato samples from 17 potato cultivars grown in 2002 at various locations in Switzerland and different farming systems. The potential of these potatoes for acrylamide formation was measured with a standardized heat treatment. These potentials correlated well with the product of the concentrations of reducing sugars and asparagine. Glucose and fructose were found to determine acrylamide formation. The cultivars showed large differences in their potential of acrylamide formation which was primarily related to their sugar contents. Agricultural practice neither influenced sugars and free asparagine nor the potential of acrylamide formation. It is concluded that acrylamide contents in potato products can be substantially reduced primarily by selecting cultivars with low concentrations of reducing sugars.
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Cites
Acrylamide from Maillard Reaction Products
Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., Robert, M.-C., & Riediker, S. (2002) · Nature · doi:10.1038/419449a · Cited by 1,678
Determination of Hemoglobin Adducts in Humans Occupationally Exposed to Acrylamide
Bergmark, E., Calleman, C. J., He, F. S., & Costa, L. G. (1993) · Toxicology and Applied Pharmacology · doi:10.1006/taap.1993.1085 · Cited by 221
Cited by
Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide
Friedman, M., & Levin, C. E. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0730486 · Cited by 271
Metadata
- Authors
- Amrein, T. M., Bachmann, S., Noti, A., Biedermann, M., Barbosa, M. F., Biedermann-Brem, S., Grob, K., Keiser, A., Realini, P., Escher, F., & Amadó, R.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-07-30
- Volume
- 51
- Issue
- 18
- Pages
- 5556-5560
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2033246633
- Cited by
- 387
- References
- 2
- FWCI
- 33.69
- Type
- journal article
- Language
- en
- Open access
- closed
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- Amrein, T. M., Bachmann, S., Noti, A., Biedermann, M., Barbosa, M. F., Biedermann-Brem, S., Grob, K., Keiser, A., Realini, P., Escher, F., & Amadó, R. (2003). Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf034344v
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
