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A farm-to-fork approach to lower acrylamide in fried potatoes

(2009) FOOD (ISLEWORTH). 3(special issue 2). p.66-75
Author
Organization
Abstract
Acrylamide is a probable human carcinogen, which is formed during frying or baking of carbohydrate-rich foodstuffs, such as potatoes. The presence of this heat-induced contaminant in a wide range of daily consumed foodstuffs sparked international research, focusing on analysis, occurrence and formation in food as well as on toxicological aspects. This review summarizes the state-of-the-art knowledge about the formation mechanisms of acrylamide and several key factors influencing its generation in fried potato products. Based on the knowledge gathered, suggestions are given to lower the acrylamide content in the final product as much as possible. For this, a farm-to-fork approach is followed starting from the agricultural practice, through several food-processing possibilities on industrial and home-cooking level. Furthermore, the dietary acrylamide exposure is investigated as well as the importance of canteen food.
Keywords
catering, processing, agriculture, food contaminant, precursors, potato, review

Citation

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Chicago
Mestdagh, Frédéric, Carlos Van Peteghem, and Bruno De Meulenaer. 2009. “A Farm-to-fork Approach to Lower Acrylamide in Fried Potatoes.” Ed. Nigel Yee and William T Bussell. Food (isleworth) 3 (special issue 2): 66–75.
APA
Mestdagh, Frédéric, Van Peteghem, C., & De Meulenaer, B. (2009). A farm-to-fork approach to lower acrylamide in fried potatoes. (N. Yee & W. T. Bussell, Eds.)FOOD (ISLEWORTH), 3(special issue 2), 66–75.
Vancouver
1.
Mestdagh F, Van Peteghem C, De Meulenaer B. A farm-to-fork approach to lower acrylamide in fried potatoes. Yee N, Bussell WT, editors. FOOD (ISLEWORTH). 2009;3(special issue 2):66–75.
MLA
Mestdagh, Frédéric, Carlos Van Peteghem, and Bruno De Meulenaer. “A Farm-to-fork Approach to Lower Acrylamide in Fried Potatoes.” Ed. Nigel Yee & William T Bussell. FOOD (ISLEWORTH) 3.special issue 2 (2009): 66–75. Print.
@article{872638,
  abstract     = {Acrylamide is a probable human carcinogen, which is formed during frying or baking of carbohydrate-rich foodstuffs, such as potatoes. The presence of this heat-induced contaminant in a wide range of daily consumed foodstuffs sparked international research, focusing on analysis, occurrence and formation in food as well as on toxicological aspects. This review summarizes the state-of-the-art knowledge about the formation mechanisms of acrylamide and several key factors influencing its generation in fried potato products. Based on the knowledge gathered, suggestions are given to lower the acrylamide content in the final product as much as possible. For this, a farm-to-fork approach is followed starting from the agricultural practice, through several food-processing possibilities on industrial and home-cooking level. Furthermore, the dietary acrylamide exposure is investigated as well as the importance of canteen food.},
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and Van Peteghem, Carlos and De Meulenaer, Bruno},
  editor       = {Yee, Nigel and Bussell, William T},
  isbn         = {9784903313276},
  issn         = {1749-7140},
  journal      = {FOOD (ISLEWORTH)},
  language     = {eng},
  number       = {special issue 2},
  pages        = {66--75},
  title        = {A farm-to-fork approach to lower acrylamide in fried potatoes},
  volume       = {3},
  year         = {2009},
}