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The Canon of Potato Science: 49. Acrylamide

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Further Reading

  • Mottram D, Wedzicha B, Dodson A (2002) Acrylamide is formed in the Maillard reaction. Nature 419:448–449

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  • Pedreschi F, Kaack K, Granby K (2006) Acrylamide content and color development in fried potato strips. Food Res Int 39:40–46

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  • Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy A, Robert P, Riediker MC (2002) Acrylamide from Maillard reaction products. Nature 419:449–450

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  • Zhang Y, Zhang Y (2007) Formation and reduction of acrylamide in Maillard reaction: A review based on the current state of knowledge. Critical Rev Food Sci Nutr 47:521–542

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  • Zyzak D, Sanders RA, Stojanovic M, Tallmadge DH, Ebehart L, Ewald DK, Gruber DC, Morsch TR, Strothers MA, Rizzi GP, Villagran MD (2003) Acrylamide formation mechanism in heated foods. J Agric Food Chem 51:4782–4787

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Authors and Affiliations

  1. Departamento de Ciencia y Tecnologia de Alimentos, Universitad de Santiago de Chile, Av. Ecuador 3769, Santiago de Chile, Chile

    F. Pedreschi

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  1. F. Pedreschi
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Correspondence to F. Pedreschi.

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Pedreschi, F. The Canon of Potato Science: 49. Acrylamide. Potato Res. 50, 411–413 (2007). https://doi.org/10.1007/s11540-008-9059-4

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  • DOI: https://doi.org/10.1007/s11540-008-9059-4

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