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For: Kalita D, Jayanty SS. Reduction of acrylamide formation by vanadium salt in potato French fries and chips. Food Chem 2013;138:644-9. [DOI: 10.1016/j.foodchem.2012.09.123] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2012] [Revised: 08/29/2012] [Accepted: 09/25/2012] [Indexed: 10/27/2022]
Number Cited by Other Article(s)
1
Shi B, Wang H, Nawaz A, Khan IA, Wang Q, Zhao D, Cheng KW. Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives. Compr Rev Food Sci Food Saf 2024;23:e13268. [PMID: 38284588 DOI: 10.1111/1541-4337.13268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 10/09/2023] [Accepted: 10/23/2023] [Indexed: 01/30/2024]
2
Peivasteh-Roudsari L, Karami M, Barzegar-Bafrouei R, Samiee S, Karami H, Tajdar-Oranj B, Mahdavi V, Alizadeh AM, Sadighara P, Oliveri Conti G, Mousavi Khaneghah A. Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024;34:1-29. [PMID: 36161963 DOI: 10.1080/09603123.2022.2123907] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
3
Abedi E, Mohammad Bagher Hashemi S, Ghiasi F. Effective mitigation in the amount of acrylamide through enzymatic approaches. Food Res Int 2023;172:113177. [PMID: 37689930 DOI: 10.1016/j.foodres.2023.113177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 06/18/2023] [Accepted: 06/19/2023] [Indexed: 09/11/2023]
4
Vacuum impregnation pre-treatment: A novel method for incorporating mono- and divalent cations into potato strips to reduce the acrylamide formation in French fries. OPEN CHEM 2023. [DOI: 10.1515/chem-2022-0279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]  Open
5
Liu C, Zhang R, Vorobiev E, Grimi N. Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment. Front Nutr 2022;9:919634. [PMID: 35898715 PMCID: PMC9310039 DOI: 10.3389/fnut.2022.919634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 06/06/2022] [Indexed: 11/24/2022]  Open
6
Kumari A, Bhattacharya B, Agarwal T, Paul V, Chakkaravarthi S. Integrated approach towards acrylamide reduction in potato-based snacks: A critical review. Food Res Int 2022;156:111172. [DOI: 10.1016/j.foodres.2022.111172] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 01/08/2023]
7
Negoiță M, Mihai AL, Horneț GA. Influence of Water, NaCl and Citric Acid Soaking Pre-Treatments on Acrylamide Content in French Fries Prepared in Domestic Conditions. Foods 2022;11:1204. [PMID: 35563927 PMCID: PMC9101495 DOI: 10.3390/foods11091204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/18/2022] [Accepted: 04/19/2022] [Indexed: 02/05/2023]  Open
8
Shakeela H, Mini NM, Abraham B, Natarajan N, Nisha P. Influence of coating material and processing parameters on acrylamide formation in potato patties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0337] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
9
An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108144] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
10
Jaggan M, Mu T, Sun H. The effect of potato ( Solanum tuberosum L.) cultivars on the sensory, nutritional, functional, and safety properties of French fries. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14912] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
11
Maan AA, Anjum MA, Khan MKI, Nazir A, Saeed F, Afzaal M, Aadil RM. Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1719505] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
12
Tepe TK, Kadakal Ç. Temperature and slice size dependences of acrylamide in potato fries. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14270] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
13
Topete-Betancourt A, Figueroa Cárdenas JDD, Rodríguez-Lino AL, Ríos-Leal E, Morales-Sánchez E, Martínez-Flores HE. Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips. Food Sci Biotechnol 2019;28:975-982. [PMID: 31275697 DOI: 10.1007/s10068-019-00563-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 01/02/2019] [Accepted: 01/16/2019] [Indexed: 10/27/2022]  Open
14
A Protein α-Amylase Inhibitor from Withania Somnifera and its Role in Overall Quality and Nutritional Value Improvement of Potato Chips during Processing. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2233-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
15
Oladejo AO, Ma H, Qu W, Zhou C, Wu B, Uzoejinwa BB, Onwude DI, Yang X. Application of pretreatment methods on agricultural products prior to frying: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018;98:456-466. [PMID: 28657649 DOI: 10.1002/jsfa.8502] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Revised: 06/14/2017] [Accepted: 06/18/2017] [Indexed: 06/07/2023]
16
Kalita D, Jayanty S. Nutrient Composition of Continuous and Kettle Cooked Potato Chips from Three Potato Cultivars. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2017. [DOI: 10.12944/crnfsj.5.2.04] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
17
Wang Z, Wen C, Shi X, Lu D, Deng J, Deng F. Simultaneous inhibition of acrylamide and hydroxymethylfurfural formation by sodium glutamate microcapsules in an asparagine-glucose model system. Journal of Food Science and Technology 2017;54:572-577. [PMID: 28242956 DOI: 10.1007/s13197-016-2470-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2016] [Accepted: 12/23/2016] [Indexed: 11/29/2022]
18
Evaluation of acrylamide-removing properties of two Lactobacillus strains under simulated gastrointestinal conditions using a dynamic system. Microbiol Res 2016;190:19-26. [PMID: 27393995 DOI: 10.1016/j.micres.2016.04.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 04/13/2016] [Accepted: 04/24/2016] [Indexed: 11/22/2022]
19
Friedman M. Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans. Food Funct 2016;6:1752-72. [PMID: 25989363 DOI: 10.1039/c5fo00320b] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
20
Abboudi M, AL-Bachir M, Koudsi Y, Jouhara H. Combined Effects of Gamma Irradiation and Blanching Process on Acrylamide Content in Fried Potato Strips. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.968790] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
21
Wen C, Shi X, Wang Z, Gao W, Jiang L, Xiao Q, Liu X, Deng F. Effects of metal ions on formation of acrylamide and 5-hydroxymethylfurfural in asparagine-glucose model system. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12966] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
22
Hariri E, Abboud MI, Demirdjian S, Korfali S, Mroueh M, Taleb RI. Carcinogenic and neurotoxic risks of acrylamide and heavy metals from potato and corn chips consumed by the Lebanese population. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.03.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
23
The effect of biological (yeast) treatment conditions on acrylamide formation in deep-fried potatoes. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0073-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]  Open
24
Chipurura B, Mushonga GN, Pswarayi F. Optimizing the Color of French Fries: A Review. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2014. [DOI: 10.1080/15428052.2013.846878] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
25
Salazar R, Arámbula-Villa G, Luna-Bárcenas G, Figueroa-Cárdenas J, Azuara E, Vázquez-Landaverde P. Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.046] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
26
Truong VD, Pascua YT, Reynolds R, Thompson RL, Palazoğlu TK, Mogol BA, Gökmen V. Processing treatments for mitigating acrylamide formation in sweetpotato French fries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014;62:310-316. [PMID: 24328312 DOI: 10.1021/jf404290v] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
27
Kalita D, Holm DG, Jayanty SS. Role of polyphenols in acrylamide formation in the fried products of potato tubers with colored flesh. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.023] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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