Pacetti Deborah, Gil Elizabeth, Frega Natale G, Álvarez
Lina, Dueñas Pilar, Garzón Angélica and Lucci Paolo.
(2015). Acrylamide levels in selected Colombian foods.
Food Additives & Contaminants: Part B, 8: 99–105.
Panpae Kornvalai, Jaturonrusmee Wasna, Mingvanish Withawat, Nuntiwattanawong Chantana, Chunwiset Surapon,
Santudrob Kittisak and Triphanpitak Siriphan. (2008).
Minimization of sucrose losses in sugar industry by
pH and temperature optimization. Malaysian Journal of
Analytical Sciences, 12: 513–519.
Pedreschi Franco, Mariotti María Salomé and Granby Kit.
(2014). Current issues in dietary acrylamide: formation,
mitigation and risk assessment. Journal of the Science of
Food and Agriculture, 94: 9–20.
Stockmann Falko, Weber Ernst Albrecht, Schreiter Pat,
Merkt Nikolaus, Claupein Wilhelm and Graeff-Hönninger
Simone. (2018). Impact of Nitrogen and Sulfur Supply
on the Potential of Acrylamide Formation in Organically
and Conventionally Grown Winter Wheat. Agronomy,
8: 284.
Swedish NFA. (2002). Information about acrylamide in food.
Swedish National Food Administration, 4: 24.
Vinci Raquel Medeiros, Mestdagh Frédéric and De Meulenaer Bruno. (2012). Acrylamide formation in fried
potato products–Present and future, a critical review on
mitigation strategies. Food chemistry, 133: 1138–1154.
Wilson KM, Rimm EB, Thompson KM and Mucci LA.
(2006). Dietary acrylamide and cancer risk in humans:
a review. Journal für Verbraucherschutz und Lebensmittelsicherheit, 1: 19–27.
Wyka Joanna, Tajner-Czopek Agnieszka, Broniecka Anna,
Piotrowska Ewa, Bronkowska Monika and Biernat Jadwiga. (2015). Estimation of dietary exposure to acrylamide of Polish teenagers from an urban environment.
Food and Chemical Toxicology, 75: 151–155.
Zeng Xiaohui, Cheng Ka-Wing, Jiang Yue, Lin Zhi-Xiu,
Shi Jian-Jun, Ou Shi-Yi, Chen Feng and Wang Mingfu.
(2009). Inhibition of acrylamide formation by vitamins in
model reactions and fried potato strips. Food chemistry,
116: 34–39.
Zhang Yu, Dong Yi, Ren Yiping and Zhang Ying. (2006).
Rapid determination of acrylamide contaminant in conventional fried foods by gas chromatography with electron
capture detector. Journal of Chromatography A, 1116:
209–216.
ZhangYu, RenYiping and ZhangYing. (2009). New research
developments on acrylamide: analytical chemistry, formation mechanism, and mitigation recipes. Chemical
reviews, 109: 4375–4397.
74
Lina, Dueñas Pilar, Garzón Angélica and Lucci Paolo.
(2015). Acrylamide levels in selected Colombian foods.
Food Additives & Contaminants: Part B, 8: 99–105.
Panpae Kornvalai, Jaturonrusmee Wasna, Mingvanish Withawat, Nuntiwattanawong Chantana, Chunwiset Surapon,
Santudrob Kittisak and Triphanpitak Siriphan. (2008).
Minimization of sucrose losses in sugar industry by
pH and temperature optimization. Malaysian Journal of
Analytical Sciences, 12: 513–519.
Pedreschi Franco, Mariotti María Salomé and Granby Kit.
(2014). Current issues in dietary acrylamide: formation,
mitigation and risk assessment. Journal of the Science of
Food and Agriculture, 94: 9–20.
Stockmann Falko, Weber Ernst Albrecht, Schreiter Pat,
Merkt Nikolaus, Claupein Wilhelm and Graeff-Hönninger
Simone. (2018). Impact of Nitrogen and Sulfur Supply
on the Potential of Acrylamide Formation in Organically
and Conventionally Grown Winter Wheat. Agronomy,
8: 284.
Swedish NFA. (2002). Information about acrylamide in food.
Swedish National Food Administration, 4: 24.
Vinci Raquel Medeiros, Mestdagh Frédéric and De Meulenaer Bruno. (2012). Acrylamide formation in fried
potato products–Present and future, a critical review on
mitigation strategies. Food chemistry, 133: 1138–1154.
Wilson KM, Rimm EB, Thompson KM and Mucci LA.
(2006). Dietary acrylamide and cancer risk in humans:
a review. Journal für Verbraucherschutz und Lebensmittelsicherheit, 1: 19–27.
Wyka Joanna, Tajner-Czopek Agnieszka, Broniecka Anna,
Piotrowska Ewa, Bronkowska Monika and Biernat Jadwiga. (2015). Estimation of dietary exposure to acrylamide of Polish teenagers from an urban environment.
Food and Chemical Toxicology, 75: 151–155.
Zeng Xiaohui, Cheng Ka-Wing, Jiang Yue, Lin Zhi-Xiu,
Shi Jian-Jun, Ou Shi-Yi, Chen Feng and Wang Mingfu.
(2009). Inhibition of acrylamide formation by vitamins in
model reactions and fried potato strips. Food chemistry,
116: 34–39.
Zhang Yu, Dong Yi, Ren Yiping and Zhang Ying. (2006).
Rapid determination of acrylamide contaminant in conventional fried foods by gas chromatography with electron
capture detector. Journal of Chromatography A, 1116:
209–216.
ZhangYu, RenYiping and ZhangYing. (2009). New research
developments on acrylamide: analytical chemistry, formation mechanism, and mitigation recipes. Chemical
reviews, 109: 4375–4397.
74