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Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/ejlt.200400992openalex-snapshot
Factors affecting the concentration of acrylamide during deep‐fat frying of potatoes
inferredcites →https://doi.org/10.1002/jsfa.6349openalex-snapshot
Current issues in dietary acrylamide: formation, mitigation and risk assessment
inferredcites →https://doi.org/10.1007/s00217-003-0753-9openalex-snapshot
French fries with less than 100�?g/kg acrylamide. A collaboration between cooks and analysts
inferredcites →https://doi.org/10.1016/b978-0-12-374349-7.00007-6openalex-snapshot
Thermal Processing and Quality Optimization
inferredcites →https://doi.org/10.1016/b978-0-12-374349-7.x0001-3openalex-snapshot
Advances in Potato Chemistry and Technology
inferredcites →https://doi.org/10.1016/j.foodchem.2005.06.005openalex-snapshot
Interference-free determination of acrylamide in potato and cereal-based foods by a laboratory validated liquid chromatography–mass spectrometry method
inferredcites →https://doi.org/10.1016/j.foodchem.2006.08.011openalex-snapshot
Acrylamide formation is prevented by divalent cations during the Maillard reaction
inferredcites →https://doi.org/10.1016/j.foodchem.2007.05.066openalex-snapshot
Non-enzymatic browning and estimated acrylamide in roots, tubers and plantain products
inferredcites →https://doi.org/10.1016/j.foodchem.2011.08.001openalex-snapshot
Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies
inferredcites →https://doi.org/10.1016/j.foodchem.2012.09.077openalex-snapshot
Determination of acrylamide in local and commercial cultivar of potatoes from biological farm
inferredcites →https://doi.org/10.1016/j.foodchem.2012.09.123openalex-snapshot
Reduction of acrylamide formation by vanadium salt in potato French fries and chips
inferredcites →https://doi.org/10.1016/j.foodres.2007.05.006openalex-snapshot
Heat transfer coefficients during deep fat frying of sweetpotato: Effects of product size and oil temperature
inferredcites →https://doi.org/10.1016/j.jfoodeng.2005.08.030openalex-snapshot
Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries
inferredcites →https://doi.org/10.1016/j.lwt.2006.11.015openalex-snapshot
A survey of acrylamide precursors in Irish ware potatoes and acrylamide levels in French fries
inferredcites →https://doi.org/10.1016/j.lwt.2007.10.007openalex-snapshot
Optimization of the blanching process to reduce acrylamide in fried potatoes
inferredcites →https://doi.org/10.1021/jf020302fopenalex-snapshot
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
inferredcites →https://doi.org/10.1021/jf034344vopenalex-snapshot
Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems
inferredcites →https://doi.org/10.1021/jf0349376openalex-snapshot
Acrylamide in French Fries: Influence of Free Amino Acids and Sugars
inferredcites →https://doi.org/10.1021/jf0525030openalex-snapshot
Selection Criteria for Potato Tubers To Minimize Acrylamide Formation during Frying
inferredcites →https://doi.org/10.1021/jf073046lopenalex-snapshot
Reduction of Acrylamide Level in French Fries by Employing a Temperature Program during Frying
inferredcites →https://doi.org/10.1021/jf0730486openalex-snapshot
Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide
inferredcites →https://doi.org/10.1021/jf3037566openalex-snapshot
Concentrations of Free Amino Acids and Sugars in Nine Potato Varieties: Effects of Storage and Relationship with Acrylamide Formation
inferredcites →https://doi.org/10.1021/jf8031292openalex-snapshot
Effects of Genotype and Environment on Free Amino Acid Levels in Wheat Grain: Implications for Acrylamide Formation during Processing
inferredcites →https://doi.org/10.1021/jf960061+openalex-snapshot
Physical, Compositional, and Sensory Properties of French Fry-Type Products from Five Sweetpotato Selections
inferredcites →https://doi.org/10.1021/jf9910739openalex-snapshot
Investigations into Genotypic Variations of Peanut Carbohydrates
inferredcites →https://doi.org/10.1038/419448aopenalex-snapshot
Acrylamide is formed in the Maillard reaction
inferredcites →https://doi.org/10.1080/19393210.2012.656145openalex-snapshot
Determination of acrylamide in Thai-conventional snacks from Nong Mon market, Chonburi using GC-MS technique
inferredcites →https://doi.org/10.1111/1750-3841.12250openalex-snapshot
The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato ( Ipomoea batatas L. Lam) Chips
inferredcites →https://doi.org/10.1111/j.1365-2621.1986.tb11210.xopenalex-snapshot
Preparation, Evaluation and Analysis of a French‐Fry‐Type Product from Sweet Potatoes
inferredcites →https://doi.org/10.1111/j.1365-2621.2003.tb09641.xopenalex-snapshot
A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries
inferredcites →https://doi.org/10.1111/j.1745-4557.2005.00013.xopenalex-snapshot
EVALUATION OF SWEET POTATO CULTIVARS AND HEATING METHODS FOR CONTROL OF MALTOSE PRODUCTION, VISCOSITY AND SENSORY QUALITY
inferredcites →https://doi.org/10.1111/j.1750-3841.2008.00676.xopenalex-snapshot
Development and Experimental Validation of a Frying Model to Estimate Acrylamide Levels in French Fries
inferredcites →https://doi.org/10.1111/j.1750-3841.2009.01389.xopenalex-snapshot
Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips
inferredcites →https://doi.org/10.1146/annurev-food-022811-101114openalex-snapshot
Acrylamide in Foods: A Review of the Science and Future Considerations
inferredcites →https://doi.org/10.17660/actahortic.1993.343.19openalex-snapshot
VARIETAL DIFFERENCES IN CHEMICAL COMPOSITION OF THE SWEET POTATO STORAGE ROOT
inferredcites →https://doi.org/10.4172/2157-7110.1000156openalex-snapshot
Quality Changes in Different Cultivars of Sweet Potato During Deep-Fat Frying
inferredcites →https://doi.org/10.4236/fns.2012.32033openalex-snapshot
Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4837114openalex-extracted
Evaluation of the Effect of Enzymatic Pretreatment with L-Asparaginase on Acrylamide Formation During Microwave, Air and Deep Frying of Potatoes
inferred← citeshttps://doi.org/10.1002/9781119098935.ch35openalex-snapshot
Sweetpotato Production, Processing, and Nutritional Quality
inferred← citeshttps://doi.org/10.1002/agj2.21539openalex-snapshot
Sustainable sweetpotato production in the United States: Current status, challenges, and opportunities
inferred← citeshttps://doi.org/10.1002/fsn3.881openalex-snapshot
Evaluation of 10 genotypes of sweetpotato for fries
inferred← citeshttps://doi.org/10.1007/978-1-0716-3806-4_13openalex-snapshot
Determination of Acrylamide in Sweet Potato Products Using QuEChERS Sample Preparation Followed by LC-ESI-MS/MS Analysis
inferred← citeshttps://doi.org/10.1007/978-3-319-48665-9_5openalex-snapshot
Blanching as an Acrylamide Mitigation Technique
inferred← citeshttps://doi.org/10.1007/978-3-319-59819-2_6openalex-snapshot
Sweetpotato (Ipomoea batatas L.)
inferred← citeshttps://doi.org/10.1007/s11738-016-2290-8openalex-snapshot
Acrylamide in processed potato products: progress made and present status
inferred← citeshttps://doi.org/10.1016/j.cofs.2016.01.005openalex-snapshot
Thermal process contaminants: acrylamide, chloropropanols and furan
inferred← citeshttps://doi.org/10.1016/j.fct.2017.08.011openalex-snapshot
Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101403openalex-snapshot
Results of the BfR MEAL Study: Acrylamide in foods from the German market with highest levels in vegetable crisps
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131154openalex-snapshot
Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.141125openalex-snapshot
Impact of cultivar types and thermal processing methods on sweet potato metabolome, a comparative analysis via a multiplex approach of NIR and GC–MS based metabolomics coupled with chemometrics
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.149459openalex-snapshot
Potential of vacuum frying on the preparation of carrot crisps and a non-destructive technique for rapid acrylamide detection
inferred← citeshttps://doi.org/10.1016/j.foodcont.2020.107592openalex-snapshot
Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries
inferred← citeshttps://doi.org/10.1016/j.foodres.2016.08.032openalex-snapshot
Chemical constituents and health effects of sweet potato
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114931openalex-snapshot
Acrylamide in alternative snacks to potato: A review
inferred← citeshttps://doi.org/10.1016/j.jafr.2025.102406openalex-snapshot
Deep-fried sweetpotato chip production: A review on pretreatment, frying conditions, and quality parameters
inferred← citeshttps://doi.org/10.1016/j.jfca.2020.103522openalex-snapshot
Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107570openalex-snapshot
Acrylamide concentrations in three sweet potato cultivars subjected to different thermal treatments and cuttings
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.114288openalex-snapshot
Impact of different cooking methods on the chemical profile of orange-fleshed sweet potato (Ipomoea batatas L.)
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118304openalex-snapshot
Refining L-asparaginase application for acrylamide reduction in sweet potatoes
inferred← citeshttps://doi.org/10.1016/j.tifs.2021.03.020openalex-snapshot
Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b00363openalex-snapshot
Comparative Study of Four Analytical Methods for the Routine Determination of Acrylamide in Black Ripe Olives
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.4c00631openalex-snapshot
Acrylamide in Fried Sweetpotato: The Relationship with Free Asparagine and Effects of Asparaginase
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.5c00643openalex-snapshot
Free Amino Acids and Sugars in 15 Sweetpotato Genotypes: Effects of Curing and Storage on Acrylamide Formation in Fried Chips
inferred← citeshttps://doi.org/10.1039/c5fo00320bopenalex-snapshot
Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans
inferred← citeshttps://doi.org/10.1039/c5fo00655dopenalex-snapshot
Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox
inferred← citeshttps://doi.org/10.1080/15569543.2021.2018611openalex-snapshot
Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects
inferred← citeshttps://doi.org/10.1080/19440049.2025.2576661openalex-snapshot
Acrylamide in vegetable snacks by LC-MS/MS: in-house analytical method validation and application to commercial samples from Brazil
inferred← citeshttps://doi.org/10.1080/23311932.2022.2122273openalex-snapshot
Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation
inferred← citeshttps://doi.org/10.1080/87559129.2020.1719505openalex-snapshot
Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review
inferred← citeshttps://doi.org/10.1111/1750-3841.13978openalex-snapshot
Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries
inferred← citeshttps://doi.org/10.1111/1750-3841.16267openalex-snapshot
Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers
inferred← citeshttps://doi.org/10.1111/1750-3841.16939openalex-snapshot
Identifying high‐risk factors and mitigation strategies for acrylamide formation in air‐fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning
inferred← citeshttps://doi.org/10.1111/1750-3841.70081openalex-snapshot
Evaluation of the effect of enzymatic pretreatment with l ‐asparaginase on acrylamide formation during microwave, air, and deep frying of potatoes
inferred← citeshttps://doi.org/10.1111/ijfs.14934openalex-snapshot
Review of knowledge to guide product development and breeding for sweetpotato frying quality in West Africa
inferred← citeshttps://doi.org/10.1177/11786302251327290openalex-snapshot
Global Research Hotspots and Progress on Acrylamide: Visualization Analysis
inferred← citeshttps://doi.org/10.13031/trans.13099openalex-snapshot
Pretreatment and Freezing Rate Effect on Physical, Microstructural, and Nutritional Properties of Fried Sweet Potato
inferred← citeshttps://doi.org/10.1515/agriceng-2016-0076openalex-snapshot
Effect of Water Immersion of Semi-Finished Products on The Fat Content in Fried Potato Products
inferred← citeshttps://doi.org/10.15406/mojor.2016.06.00207openalex-snapshot
Paraplegia, After Total Spinal Cord Transection in Mice
inferred← citeshttps://doi.org/10.1590/fst.24720openalex-snapshot
Ethylene and its inhibitors affect the quality of processed sweet potatoes
inferred← citeshttps://doi.org/10.2903/j.efsa.2015.4104openalex-snapshot
Scientific Opinion on acrylamide in food
inferred← citeshttps://doi.org/10.3389/fnut.2021.646051openalex-snapshot
Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A
inferred← citeshttps://doi.org/10.3389/fnut.2023.1297069openalex-snapshot
Acrylamide formation in air-fried versus deep and oven-fried potatoes
inferred← citeshttps://doi.org/10.3390/foods9020200openalex-snapshot
Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries
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Enerji, Çevre, İktisat Üzerine Güncel Araştırmalar
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Acrylamide in Food Products: A Review
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Factors that influence acrylamide formation in fried foods: a review
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Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries
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