Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 496599
Title Acrylamide in Fried Potato Products
Author(s) Luning, Pieternel; Sanny, Maimunah
Source In: Acrylamide in Food: Analysis, Content and Potential Health Effects Elsevier - ISBN 9780128028322 - p. 159 - 179.
DOI https://doi.org/10.1016/B978-0-12-802832-2.00008-5
Department(s) Food Quality and Design
VLAG
Publication type Peer reviewed book chapter
Publication year 2016
Keyword(s) Acrylamide - Food handlers - Food service establishments - French fries - Mitigation measure
Abstract

High acrylamide levels have been detected in fried potato products. Dietary intake studies observed large differences in acrylamide between single foodstuffs, within food categories, and within batches of similarly processed products. FAO/WHO emphasized that causes of variation need to be understood to develop effective measures. Particularly at Food Service Establishments acrylamide formation combined with wide consumption of French fries comprises a risk. This chapter illustrates the large variation in acrylamide precursors and acrylamide in fried potato products, and analyzes potential causes of variation in French fries preparation, particularly, food handlers practices as variation source is demonstrated. The variable effect of mitigation measures in FSE has been discussed. Acrylamide risk assessment should consider people impact on variable acrylamide in potato-based products as risk factor.

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