acrylamide in roasted nuts

CIVILLE, K. LAPSLEY, G. HUANG, S. YADA, J. SELTSAM. Lukac H, Amrein TM, Perren R, Conde-Petit B, Amadò R, Escher F. J Food Sci. Investigation of the roasting conditions with minimal acrylamide generation in tropical almond (Terminalia catappa) nuts by response surface methodology. Investigation and determination of acrylamide in 24 types of roasted nuts and seeds using microextraction method coupled with gas chromatography–mass spectrometry: central composite design. Epub 2011 Jul 12. Gong Zhang, Guangwei Huang, Lu Xiao, James Seiber, and Alyson E. Mitchell . Quantification of 3-aminopropionamide in cocoa, coffee and cereal products. Cristina Delgado-Andrade, Francisco J. Morales, Isabel Seiquer, M. Pilar Navarro.  |  W. Schlörmann, M. Birringer, V. Böhm, K. Löber, G. Jahreis, S. Lorkowski, A.K. Ecem Berk, Aytül Hamzalıoğlu, Vural Gökmen. Eleonora Laura De Paola, Giuseppe Montevecchi, Francesca Masino, Davide Garbini, Martino Barbanera, Andrea Antonelli. G.V. Journal für Verbraucherschutz und Lebensmittelsicherheit. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Grace-Anne Bent, Paul Maragh, Tara Dasgupta. Amene Nematollahi, Marzieh Kamankesh, Hedayat Hosseini, Zahra Hadian, Jahanbakhsh Ghasemi, Abdorreza Mohammadi. Investigations on the Promoting Effect of Ammonium Hydrogencarbonate on the Formation of Acrylamide in Model Systems. Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Survey of acrylamide levels in Chinese foods. Researchers discovered the presence of acrylamide in fried, roasted and other cooked foods in 2002. Risk assessment, formation, and mitigation of dietary acrylamide: Current status and future prospects. High temperatures during cooking convert sugars and other naturally occurring substances in these foods to acrylamide. Muttucumaru N, Elmore JS, Curtis T, Mottram DS, Parry MA, Halford NG. The influences of composition and roasting conditions on acrylamide formation in almonds and hazelnuts were investigated. Acrylamide: An Overview of the Chemistry and Occurrence in Foods. Analysis of Acrylamide in Green Tea by Gas Chromatography−Mass Spectrometry. Eighteen samples of almonds originating from the U.S. and Europe were analyzed for sugars and free amino acids, and acrylamide formed during roasting was determined. Food Processing and the Mediterranean Diet. The influences of composition and roasting conditions on acrylamide formation in almonds and hazelnuts were investigated. Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review. Almonds of European origin contained significantly less free asparagine and formed significantly less acrylamide during roasting as compared to the almonds from the U.S. Roasted hazelnuts contained very little acrylamide because of the low content of free asparagine in the raw nut. As most pea nut butters are made from roasted peanuts, also peanut butter tends to be high in acrylamide. Amene Nematollahi, Marzieh Kamankesh, Hedayat Hosseini, Jahanbakhsh Ghasemi, Firoozeh Hosseini-Esfahani, Abdorreza Mohammadi, Amin Mousavi Khaneghah. Acrylamide formation in almonds (Prunus dulcis): influences of roasting time and temperature, precursors, varietal selection, and storage. Influence of Roasting Conditions on the Acrylamide Content and the Color of Roasted Almonds. 2007 Jan;72(1):C033-8. 2008 Aug 13;56(15):6081-6. doi: 10.1021/jf073051p. Other food products can account for up to 10% of the total intake. 2015 Sep 17;7(9):7925-64. doi: 10.3390/nu7095371. Find more information about Crossref citation counts. Almonds of European origin contained significantly less free asparagine and formed significantly less acrylamide during roasting as compared to the almonds from the U.S. Roasted hazelnuts contained very little acrylamide because of the low content of free asparagine in the raw nut. J Agric Food Chem. Influence of roasting conditions on health-related compounds in different nuts. João C. M. Barreira, M. Beatriz P. P. Oliveira, Isabel C. F. R. Ferreira. It has been used in grouts and cements. Effects of long term low dose acrylamide exposure on rat bone marrow polychromatic erythrocytes. Ioannis S. Arvanitoyannis, Niki Dionisopoulou. Journal of Agricultural and Food Chemistry. Thomas M. Amrein, Luca Andres, Felix Escher, Renato Amadò. Acrylamide content and color formation of hazelnuts roasted at different processing temperatures and times. 0 Acrylamide in Caribbean foods – Residual levels and their relation to reducing sugar and asparagine content. Rehab Mohamed Ibrahim, Isis Nawar, Mokhtar Ibrahim Yousef, Mahmoud Ibrahim El-Sayed, Amal Hassanein.