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34. Elmore, J.S., Koutsidis, G., Dodson, A.T., Mottram, D.S., Wedzicha, B.L. (2005). Measurement of acrylamide and its precursors in potato, wheat, and rye model systems. Journal of Agricultural and Food Chemistry, 53, 1286 1293. 35. Castle, L. (2006). Analysis for acrylamide in foods, in Acrylamide and Other Hazardous Compounds in Heat-treated Foods (eds K. Skog, J. Alexander), Woodhead Publishing, Cambridge, pp. 115 131. 36. Hoenicke, K., Gatermann, R., Harder, W., Hartig, L. (2004). Analysis of acrylamide in different foodstuffs using liquid chromatography-tandem mass spectrometry and gas chromatography-tandem mass spectrometry. Analytica Chimica Acta, 520, 207 215. 37. Taeymans, D., Wood, J., Ashby, P., Blank, I., Studer, A., Stadler, R.H., Gonde, P., Van Eijck, P., Lalljie, S., Lingnert, H., Lindblom, M., Matissek, R., Muller, D., Tallmadge, D., O Brien, J., Thompson, S., Silvani, D., Whitmore, T. (2004). A review of acrylamide: an industry perspective on research, analysis, formation and control. Critical Reviews in Food Science and Nutrition, 44, 323 347. 38. Friedman, M., Levin, C.E. (2008). Reduction of the acrylamide content of the diet. A review. Journal of Agricultural and Food Chemistry, (in press). 39. Zhang, Y., Zhang, Y. (2007). Formation and reduction of acrylamide in Maillard reaction: a review based on the current state of knowledge. Critical Reviews in Food Science and Nutrition, 47, 521 542. 40. Foot, R.J., Haase, N.U., Grob, K., Gonde, P. (2007). Acrylamide in fried and roasted potato products: a review on progress in mitigation. Food Additives and Contaminants, 24 (Suppl. 1), 37 46. 41. Guenther, H., Anklam, E., Wenzl, T., Stadler, R.H. (2007). Acrylamide in coffee: review of progress in analysis, formation and level reduction. Food Additives and Contaminants, 24 (Suppl. 1), 60 70. 42. Konings, E.J.M., Ashby, P., Hamlet, C.G., Thompson, G.A.K. (2007). Acrylamide in cereal and cereal products: a review on progress in level reduction. Food Additives and Contaminants, 24 (Suppl. 1), 47 59. 43. Confederation of the Food and Drink Industries of the EU (CIAA) (2006). The CIAA Acrylamide Toolbox, http://www.ciaa.eu/documents/brochures/toolbox_ rev11_nov_2007 nal.pdf (accessed 11 January 2008). 44. Amrein, T.M., Bachmann, S., Noti, A., Biedermann, M., Barbosa, M.F., Biedermann-Brem, S., Grob, K., Keiser, A., Realini, P., Escher, F., Amado, R. (2003). Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems. Journal of Agricultural and Food Chemistry, 51, 5556 5560. 45. Biedermann-Brem, S., Noti, A., Grob, K., Imhof, D., Bazzocco, D., Pfefferle, A. (2003). How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking European Food Research and Technology, 217, 369 373. 46. Grob, K., Biedermann, M., Biedermann-Brem, S., Noti, A., Imhof, D., Amrein, T., Pfefferle, A., Bazzocco, D. (2003). French fries with less than 100 g/kg acrylamide. A collaboration between cooks and analysts. European Food Research and Technology, 217, 185 194.
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47. Haase, N.U., Matthaus, B., Vosmann, K. (2003). Acrylamide formation in foodstuffs minimising strategies for potato crisps. Deutsche LebensmittelRundschau, 99, 87 90. 48. Halford, N.G., Muttucumaru, N., Curtis, T.Y., Parry, M.A.J. (2007). Genetic and agronomic approaches to decreasing acrylamide precursors in crop plants. Food Additives and Contaminants, 24 (Suppl. 1), 26 36. 49. Claus, A., Schreiter, P., Weber, A., Graeff, S., Herrmann, W., Claupein, W., Schieber, A., Carle, R. (2006). In uence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads. Journal of Agricultural and Food Chemistry, 54, 8968 8976. 50. Muttucumaru, N., Halford, N.G., Elmore, J.S., Dodson, A.T., Parry, M., Shewry, P.R., Mottram, D.S. (2006). Formation of high levels of acrylamide during the processing of our derived from sulfate-deprived wheat. Journal of Agricultural and Food Chemistry, 54, 8951 8955. 51. Elmore, J.S., Mottram, D.S., Muttucumaru, N., Dodson, A.T., Parry, M.A.J., Halford, N.G. (2007). Changes in free amino acids and sugars in potatoes due to sulfate fertilization, and the effect on acrylamide formation. Journal of Agricultural and Food Chemistry, 55, 5363 5366. 52. Surdyk, N., Rosen, J., Andersson, R., Aman, P. (2004). Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread. Journal of Agricultural and Food Chemistry, 52, 2047 2051. 53. Taubert, D., Harl nger, S., Henkes, L., Berkels, R., Schomig, E. (2004). In uence of processing parameters on acrylamide formation during frying of potatoes. Journal of Agricultural and Food Chemistry, 52, 2735 2739. 54. Jung, M.Y., Choi, D.S., Ju, J.W. (2003). A novel technique for limitation of acrylamide formation in fried and baked corn chips and in French fries. Journal of Food Science, 68, 1287 1290. 55. Rydberg, P., Eriksson, S., Tareke, E., Karlsson, P., Ehrenberg, L., Tornqvist, M. (2003). Investigations of factors that in uence the acrylamide content of heated foodstuffs. Journal of Agricultural and Food Chemistry, 51, 7012 7018. 56. Knol, J.J., Van Loon, W.A.M., Linssen, J.P.H., Ruck, A.L., Van Boekel, M., Voragen, A.G.J. (2005). Toward a kinetic model for acrylamide formation in a glucoseasparagine reaction system. Journal of Agricultural and Food Chemistry, 53, 6133 6139. 57. Ciesarova, Z., Kiss, E., Boegl, P. (2006). Impact of L-asparaginase on acrylamide content in potato products. Journal of Food and Nutrition Research, 45, 141 146. 58. Fink, M., Andersson, R., Rosen, J., Aman, P. (2006). Effect of added asparagine and glycine on acrylamide content in yeast-leavened bread. Cereal Chemistry, 83, 218 222. 59. Gokmen, V., Senyuva, H.Z. (2006). A simpli ed approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system. Food Additives and Contaminants, 23, 348 354. 60. Low, M.Y., Koutsidis, G., Parker, J.K., Elmore, J.S., Dodson, A.T., Mottram, D.S. (2006). Effect of citric acid and glycine addition on acrylamide and avour in a potato model system. Journal of Agricultural and Food Chemistry, 54, 5976 5983.
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