The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Acrylamide in French Fries: Influence of Free Amino Acids and Sugars
Abstract
The free amino acid profile and sugar (fructose, glucose, and sucrose) composition were determined in potato samples selected to give a large range of variation (a total of 66 samples). From these samples French fries were produced in a laboratory-scale simulation of an industrial process followed by a finish fry at 180 degrees C for 3.5 min using a restaurant fryer. The final product was blast frozen and analyzed for acrylamide. Acrylamide was detected in all samples, but its concentration varied significantly from 50 to 1800 ng/g. For isotope dilution (13C3) acrylamide analysis, samples were extracted with water, cleaned up on HLB Oasis polymeric and Accucat mixed mode anion and cation exchange SPE columns, and analyzed by LC-MS/MS. Statistical analysis of the data indicates that the effect of sugars and asparagine on the concentration of acrylamide in French fries is positive and significant (p < 0.001). It appears that one of the ways acrylamide formation in French fries can be effectively controlled is by the use of raw products with low sugar (and to a lesser degree, asparagine) content.
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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
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
- Becalski, A., Lau, B. P.-Y., Lewis, D., Seaman, S. W., Hayward, S., Sahagian, M., Ramesh, M., & Leclerc, Y.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2004-05-22
- Volume
- 52
- Issue
- 12
- Pages
- 3801-3806
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2057250588
- Cited by
- 228
- References
- 1
- FWCI
- 27.66
- Type
- journal article
- Language
- en
- Open access
- closed
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- Becalski, A., Lau, B. P.-Y., Lewis, D., Seaman, S. W., Hayward, S., Sahagian, M., Ramesh, M., & Leclerc, Y. (2004). Acrylamide in French Fries: Influence of Free Amino Acids and Sugars. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf0349376
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