Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019 [PDF]
Food Additives & Contaminants: Part A, 2021 European Snacks Association (ESA) data on acrylamide in potato crisps from 2002 to 2019 (99704 observations) were analysed. Acrylamide levels have plateaued since 2011, although the lowest mean so far was attained in 2018 at 353 ± 2.7 ng g-1: a 54% reduction since 2002. The 85th, 90th and 95th quantiles did show evidence of continued downward progress,
Stephen J. Powers +3 more
core +6 more sources
Dietary exposure to acrylamide from potato crisps to the Spanish population
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2009 Potato crisps are one of the food commodities that contribute most to overall dietary human exposure of acrylamide. This investigation has estimated the dietary exposure to acrylamide form potato crisps in the Spanish population. Sampling of potato crisps (n = 36) from 16 different producers were carried out in March 2008.
Francisco J. Morales
exaly +8 more sources
Acrylamide in potato crisps prepared from 20 UK-grown varieties: Effects of variety and tuber storage time [PDF]
Food Chemistry, 2015 Twenty varieties of field-grown potato were stored for 2 months and 6 months at 8 °C. Mean acrylamide contents in crisps prepared from all varieties at both storage times ranged from 131 μg per kg in Verdi to 5360 μg per kg in Pentland Dell.
Nigel G. Halford +2 more
exaly +3 more sources
Acrylamide levels in potato crisps in Europe from 2002 to 2016 [PDF]
Food Additives & Contaminants: Part A, 2017 European manufacturers' data on acrylamide in potato crisps from 2002 to 2016 were analysed. A previous study showed a 53% reduction in mean acrylamide levels from 763 ng g-1 in 2002 to 358 ng g-1 in 2011. Analysis of data from the longer period showed that since 2011 there has been a levelling off, with the mean level for 2016 being 412 ng g-1 (still ...
Powers, S. J. +3 more
openaire +4 more sources
Salt release from potato crisps [PDF]
Food & Function, 2012 The rate of salt release in-mouth from salted potato crisps was evaluated. It was hypothesised that a slow steady release of sodium would occur on chewing and hydration; to test this a crisp was chewed and held in the oral cavity without swallowing for 60 s.
Xing, Tian, Ian D, Fisk
core +6 more sources
A SMART methodology for assessment of hexanal in potato crisps using electronic nose technology: sensor screening by scalar machine learning classifier method. [PDF]
J Food Sci Technol, 2023 Bose A +2 more
europepmc +3 more sources
Acrylamide mitigation and 2,4-decadienal elimination in potato-crisps using L-proline accompanied by modified processing conditions. [PDF]
J Food Sci Technol, 2023 Bose A, Bhattacharjee P.
europepmc +3 more sources
Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules. [PDF]
Food Res Int, 2022 Hurst KE, Hewson L, Fisk ID.
europepmc +2 more sources
Operational considerations for hot-washing in potato crisp manufacture [PDF]
Food and Bioproducts Processing, 2020 Abstract As part of an overall programme aimed at reducing the acrylamide content of crisps, this paper explores the impact of hot-washing on potato slice sugar concentration during industrial scale manufacture. We investigated cold-washing as an alternative to hot-washing, hot-wash residence time and temperature to optimise sugar removal and ...
Leanne Bartlett +12 more
openalex +4 more sources
Moisture Sorption Behavior of Potato Crisps and Biscuits. [PDF]
J Food SciRenshaw RC +3 more
europepmc +3 more sources