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Acrylamide in French fries prepared at primary school canteens

https://doi.org/10.1039/c9fo02482d
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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.201300281openalex-snapshot
Acrylamide – Still a matter of concern for fried potato food?*
inferredcites →https://doi.org/10.1002/jsfa.8314openalex-snapshot
Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment
inferredcites →https://doi.org/10.1002/mnfr.200600253openalex-snapshot
Importance of a canteen lunch on the dietary intake of acrylamide
inferredcites →https://doi.org/10.1007/s12230-018-9659-8openalex-snapshot
Impact of Agronomic and Storage Practices on Acrylamide in Processed Potatoes
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/c2013-0-13578-7openalex-snapshot
Advances in Potato Chemistry and Technology
inferredcites →https://doi.org/10.1016/j.amepre.2018.01.008openalex-snapshot
Changes in School Food Preparation Methods Result in Healthier Cafeteria Lunches in Elementary Schools
inferredcites →https://doi.org/10.1016/j.fct.2013.03.005openalex-snapshot
Dietary exposure to acrylamide in adolescents from a Canadian urban center
inferredcites →https://doi.org/10.1016/j.fct.2015.03.031openalex-snapshot
Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure
inferredcites →https://doi.org/10.1016/j.foodchem.2004.05.050openalex-snapshot
Influence of variety and processing conditions on acrylamide levels in fried potato crisps
inferredcites →https://doi.org/10.1016/j.foodchem.2006.02.034openalex-snapshot
Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and french fries
inferredcites →https://doi.org/10.1016/j.foodchem.2011.10.044openalex-snapshot
Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study
inferredcites →https://doi.org/10.1016/j.foodchem.2018.03.140openalex-snapshot
Acrylamide content in French fries prepared in households: A pilot study in Spanish homes
inferredcites →https://doi.org/10.1016/j.foodcont.2016.11.005openalex-snapshot
Impact of the characteristics of fresh potatoes available in-retail on exposure to acrylamide: Case study for French fries
inferredcites →https://doi.org/10.1016/j.foodres.2005.06.001openalex-snapshot
Acrylamide content and color development in fried potato strips
inferredcites →https://doi.org/10.1016/j.jfoodeng.2006.04.014openalex-snapshot
Acrylamide reduction under different pre-treatments in French fries
inferredcites →https://doi.org/10.1016/j.lwt.2004.03.001openalex-snapshot
Reduction of acrylamide formation in potato slices during frying
inferredcites →https://doi.org/10.1016/j.lwt.2004.08.008openalex-snapshot
Effect of pre-drying on texture and oil uptake of potato chips
inferredcites →https://doi.org/10.1016/j.lwt.2018.10.050openalex-snapshot
Acrylamide content in French fries prepared in food service establishments
inferredcites →https://doi.org/10.1021/ac60147a030openalex-snapshot
Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar
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/jf048557bopenalex-snapshot
Measurement of Acrylamide and Its Precursors in Potato, Wheat, and Rye Model Systems
inferredcites →https://doi.org/10.1021/jf050650sopenalex-snapshot
Influence of Storage Practices on Acrylamide Formation during Potato Frying
inferredcites →https://doi.org/10.1038/419449aopenalex-snapshot
Acrylamide from Maillard reaction products
inferredcites →https://doi.org/10.1038/sj.ejcn.1601775openalex-snapshot
What are the key food groups to target for preventing obesity and improving nutrition in schools?
inferredcites →https://doi.org/10.1039/c5fo00655dopenalex-snapshot
Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox
inferredcites →https://doi.org/10.1080/09637486.2019.1624692openalex-snapshot
Estimation of acrylamide exposure in Italian schoolchildren consuming a canteen menu: health concern in three age groups
inferredcites →https://doi.org/10.1111/j.1365-2621.2006.tb08886.xopenalex-snapshot
Level of Acrylamide Precursors Asparagine, Fructose, Glucose, and Sucrose in Potatoes Sold at Retail in Italy and in the United States
inferredcites →https://doi.org/10.1136/oem.42.3.214openalex-snapshot
IARC monographs on the Evaluation of Carcinogenic Risk of Chemicals to Humans
inferredcites →https://doi.org/10.3305/nh.2015.31.1.8074openalex-snapshot
[Physical fitness level and its relationship with body weight status in school children].
inferredcites →https://doi.org/10.3989/gya.1998.v49.i3-4.735openalex-snapshot
Regulation of used frying fats and validity of quick tests for discarding the fats
inferredcites →https://doi.org/10.4315/0362-028x.jfp-12-049openalex-snapshot
Effect of Frying Instructions for Food Handlers on Acrylamide Concentration in French Fries: An Explorative Study

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/fpf2.70038openalex-snapshot
Mitigating Health Risks in French Fries: Understanding Acrylamide and Hydroxymethylfurfural Management Through Potato Variety and Storage Exploration
inferred← citeshttps://doi.org/10.1002/star.202400034openalex-snapshot
Application of Saccharomyces cerevisiae on the Inhibition of Heat‐Induced Toxicants in French Fries
inferred← citeshttps://doi.org/10.1007/s11694-022-01568-yopenalex-snapshot
Effective method of minimizing the acrylamide and 5-hydroxymethylfurfural formation in french fries by lactic acid fermentation
inferred← citeshttps://doi.org/10.1007/s11947-024-03565-zopenalex-snapshot
Reduction of Asparagine and Reducing Sugar Content, and Utilization of Alternative Food Processing Strategies in Mitigating Acrylamide Formation—A Review
inferred← citeshttps://doi.org/10.1007/s12161-024-02590-0openalex-snapshot
SERS Sensor Based on Core–Shell Au@Ag Nanoparticles for the Sensitive Detection of Acrylamide in Foods
inferred← citeshttps://doi.org/10.1007/s12230-023-09917-3openalex-snapshot
CIP-PODEROSA CROCANTE, CIP-PODEROSA POLLERA, and CIP-PODEROSA WATIA: New Potato Varieties for Family Farming with Resistance to Late Blight and High Quality for the Frying Industry
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00015-1openalex-snapshot
Color image analysis for detection of acrylamide
inferred← citeshttps://doi.org/10.1016/b978-0-443-40344-6.00112-5openalex-snapshot
Acrylamide: Properties, Occurrence, Toxicology and Health Effects, and Determination
inferred← citeshttps://doi.org/10.1016/j.bcab.2025.103833openalex-snapshot
Acrylamide formation and mitigation strategies in potato cutlets & French fries derived from cold-stored potatoes
inferred← citeshttps://doi.org/10.1016/j.crfs.2022.01.010openalex-snapshot
Acrylamide content in starch based commercial foods by using high performance liquid chromatography and its association with browning index
inferred← citeshttps://doi.org/10.1016/j.ecoenv.2023.115059openalex-snapshot
Toxicity, formation, contamination, determination and mitigation of acrylamide in thermally processed plant-based foods and herbal medicines: A review
inferred← citeshttps://doi.org/10.1016/j.fct.2021.112321openalex-snapshot
Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. Part 2: Color analysis
inferred← citeshttps://doi.org/10.1016/j.fct.2023.114066openalex-snapshot
Assessment of dietary acrylamide exposure in children attending Spanish school canteens using the duplicate diet method
inferred← citeshttps://doi.org/10.1016/j.fct.2025.115302openalex-snapshot
Acrylamide exposure in workplace cafeterias: Impact of consumer choices
inferred← citeshttps://doi.org/10.1016/j.fct.2025.115401openalex-snapshot
Deep learning-assisted cellular imaging for evaluating acrylamide toxicity through phenotypic changes
inferred← citeshttps://doi.org/10.1016/j.focha.2024.100708openalex-snapshot
Effect of plant extracts on the reduction of acrylamide and hydroxymethylfurfural formation in French fries
inferred← citeshttps://doi.org/10.1016/j.foodcont.2022.109163openalex-snapshot
Determination of acrylamide in toasts using digital image colorimetry by smartphone
inferred← citeshttps://doi.org/10.1016/j.foodcont.2023.109877openalex-snapshot
Trends in the acrylamide content of potato products in Poland in the years 2004–2020
inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110893openalex-snapshot
Novel powder-XRD method for detection of acrylamide in processed foods
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111172openalex-snapshot
Integrated approach towards acrylamide reduction in potato-based snacks: A critical review
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113715openalex-snapshot
Dynamic changes in the water and volatile compounds of chicken breast during the frying process
inferred← citeshttps://doi.org/10.1016/j.foohum.2025.100631openalex-snapshot
Optimization of the combination of different flours to minimize the acrylamide and hydroxymethylfurfural and evaluation of physicochemical properties in biscuits by using a D-optimal mixture design
inferred← citeshttps://doi.org/10.1016/j.ifset.2022.103233openalex-snapshot
Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2021.100432openalex-snapshot
Practices of deep-frying processes among food handlers in social food services in Navarra, Spain
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107576openalex-snapshot
Hidden risks on the plate: Dietary acrylamide exposure in students using university cafeteria
inferred← citeshttps://doi.org/10.1038/s41467-024-47967-1openalex-snapshot
Flash heating process for efficient meat preservation
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/10.1080/19440049.2026.2696447openalex-snapshot
Probabilistic risk assessment of dietary exposure to acrylamide in Korean adolescents (12–18 years) based on KNHANES 2017–2023 data
inferred← citeshttps://doi.org/10.1186/s12887-026-06723-8openalex-snapshot
Impact of school canteens on children’s nutrition and food behavior: a systematic review
inferred← citeshttps://doi.org/10.1515/ijfe-2021-0263openalex-snapshot
Effects of sucrose and sodium chloride pretreatments on cassava and plantain chips fried in CLA-enriched soybean oil: an analysis of acrylamide content, microstructure, and other physical properties
inferred← citeshttps://doi.org/10.17728/jaft.28846openalex-snapshot
A Systematic Review of Food Safety Risks in Plant and Seaweeds as Emerging Alernative Protein Sources
inferred← citeshttps://doi.org/10.21101/cejph.a6779openalex-snapshot
Relevance of dietary exposure to acrylamide formed in heat-processed agri-food products
inferred← citeshttps://doi.org/10.2174/1573401318666220104124753openalex-snapshot
Review on Acrylamide: A Hidden Hazard in Fried Carbohydrate-rich Food
inferred← citeshttps://doi.org/10.3390/foods10092008openalex-snapshot
Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings
inferred← citeshttps://doi.org/10.3390/foods12234263openalex-snapshot
Dietary Exposure to Acrylamide in Spanish University Canteens by the Duplicate Diet Method
inferred← citeshttps://doi.org/10.3390/foods15193485openalex-snapshot
Acrylamide in Potato Products in Poland from the Perspective of More than 20 Years of Monitoring Study
inferred← citeshttps://doi.org/10.3390/foods9020247openalex-snapshot
How Far is the Spanish Snack Sector from Meeting the Acrylamide Regulation 2017/2158?
inferred← citeshttps://doi.org/10.47068/ctns.2021.v10i20.001openalex-snapshot
ACRYLAMIDE IN FRENCH FRIES PREPARED IN AT HOME AND FAST FOOD CONDITIONS
inferred← citeshttps://doi.org/10.53365/nrfhh/142376openalex-snapshot
Contaminant acrylamide in food: toxicity, detection methods, mitigation measures and risk assessment for humans
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