Occurrence of acrylamide in selected foods and mitigation options.

@article{Amrein2007OccurrenceOA,
  title={Occurrence of acrylamide in selected foods and mitigation options.},
  author={Thomas M. Amrein and Luca Andres and Felix Escher and Renato Amad{\'o}},
  journal={Food additives and contaminants},
  year={2007},
  volume={24 Suppl 1},
  pages={13-25}
}
Acrylamide reduction in certain food products is an important issue for both the food industry and academic research institutions. The present paper summarises past and current research on the occurrence and reduction of acrylamide in potatoes, bakery products, almonds, olives and dried fruit. In potatoes, the control of reducing sugars, process temperature… CONTINUE READING