Grains and Grain Products and Acrylamide

FAO/WHO Acrylamide in Food Network

Format	Author(s)	Title / Description	Date added	Details
	American Association of Cereal Chemists	AACC Forms Committee to Evaluate Swedish Study on Acrylamide in Foods This page describes AACCs investigation into the claims of Stockholm University and the Swedish National Food (more)	Sep 9, 2002
	Verbraucher Zentrale Hamburg e.V.	Acrylamid This page on acrylamide includes tables that collect data on levels of acrylamide in foods from several sources. (more)	Aug 27, 2004
	Bosnir, Jasna; Puntaric, Dinko; Zovko, Mira; Smit, Zdenko	Acrylamide as a Food Contaminant Abstract from ICTX 2004 regarding a study of acrylamide levels in bread, milk rolls, chips, and fried potatoes in the (more) Publication Date: Tuesday, June 15, 2004	Nov 30, 2004
	Jackson, Lauren S.; Al-Taher, Fadwa; Jablonski, Joseph E.; Fleischman, Gregory	Acrylamide Formation in Home-prepared Foods Abstract regarding acrylamide formation and possible reduction measures in home-prepared foods. Deadline: Thursday, October 6, 2005 Publication Date: Monday, March 14, 2005	Oct 6, 2005
	Leung, K.S.; Lin, A.; Tsang, C.K.; Yeung, S.T.K.	Acrylamide in Asian Foods in Hong Kong Report of a study of acrylamide levels in Asian foods. The formation of acrylamide during deep-frying of a wheat (more) Publication Month: December 2003	Jan 21, 2004
	Murkovic, M.	Acrylamide in Austrian Foods Report of a study in which acrylamide levels were measured in Austrian foods, including potato crisps, cookies, crisp (more) Publication Date: Friday, October 29, 2004	Nov 30, 2004
	Federal Office of Consumer Protection and Food Safety, German Federal Ministry of Consumer Protection, Food and Agriculture	Acrylamide in Christmas Cakes This page presents results of assessment of acrylamide levels in gingerbread, gingerbread-like cakes, and thin almond (more)	Aug 17, 2004
	Becalski, Adam, Benjamin P.-Y. Lau, David Lewis, and Stephen W. Seaman	Acrylamide in Foods: Occurrence, Sources, and Modeling Report of a study that analyzed acrylamide levels in Canadian foods and modeled reactions for the formation of (more) Publication Month: January 2003	Feb 12, 2003
	Amrein, Thomas M.; Schönbächler, Barbara; Escher, Felix; Amadò, Renato	Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction Report of a study of factors influencing acrylamide formation in gingerbread and of possible ways to reduce (more) Publication Month: June 2004	Jun 29, 2004
	Bråthen, Erland; Kita, Agnieszka; Knutsen, Svein Halvor; Wicklund, Trude	Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products Report of a study on the effects on acrylamide content of adding glycine or glutamine to potato crisps, French fries, (more) Publication Year: 2005	Apr 18, 2005
	Kim, Cheong Tae; Hwang, Eun-Sun; Lee, Hyong Joo	An Improved LC-MS/MS Method for the Quantitation of Acrylamide in Processed Foods Report of study on a new liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for determining acrylamide (more) Deadline: Wednesday, August 16, 2006 Publication Date: Tuesday, December 6, 2005	Aug 16, 2006
	Reproductive and Cancer Hazard Assessment Section, Office of Environmental Health Hazard Assessment, California Environmental Protection Agency	Characterization of Acrylamide Intake from Certain Foods Analysis of acrylamide intake from various food types, based on FDA data on acrylamide levels in foods and USDA food (more) Publication Month: March 2005	May 17, 2005
	Mayer, Yaron	Composition and Method for Preparing Crispy Starchy Foods (Such as for Example Chips, Snacks, and Breakfast Cereals) Without Destructive Processes that Create Dangerous Chemicals Application for a World Intellectual Property Organisation patent on a method for preparing crispy or crunchy foods (more) Publication Date: Thursday, January 15, 2004	Aug 9, 2004
	Paleologos, E.K.; Kontominas, M.G.	Determination of Acrylamide and Methacrylamide by Normal Phase High Performance Liquid Chromatography and UV Detection Report on a method for the analysis of acrylamide and methacrylamide in foods that uses normal phase high performance (more) Publication Date: Friday, June 10, 2005	Jun 1, 2005
	Yusa, V.; Quintas, G.; Pardo, O.; Marti, P.; Pastor, A.	Determination of Acrylamide in Foods by Pressurized Fluid Extraction and Liquid Chromatography-tandem Mass Spectrometry Used for a Survey of Spanish Cereal-based Foods Report on a rapid, automated method using pressurized fluid extraction to determine levels of acrylamide in different (more) Deadline: Wednesday, March 15, 2006 Publication Month: March 2006	Mar 15, 2006
	Bermudo, E.; Moyano, E.; Puignou, L.; Galceran, M. T.	Determination of Acrylamide in Foodstuffs by Liquid Chromatography Ion-trap Tandem Mass-spectrometry Using an Improved Clean-up Procedure Report of a liquid chromatography - tandem mass-spectrometry method for determination of acrylamide in a variety of (more) Deadline: Wednesday, March 29, 2006 Publication Date: Thursday, February 16, 2006	Mar 29, 2006
	Zhang, Yu; Jiao, Jingjing; Ren, Yiping; Wu, Xiaoqin; Zhang, Ying	Determination of Acrylamide in Infant Cereal-based Foods by Isotope Dilution Liquid Chromatography Coupled with Electrospray Ionization Tandem Mass Spectrometry Report on a method for the quantification of acrylamide in infant rice cereals and other cereal-based infant foods. (more) Deadline: Wednesday, October 19, 2005 Publication Date: Monday, October 17, 2005	Oct 19, 2005
	Terada, H.; Tamura, Y.	[Determination of Acrylamide in Processed Foods by Column-switching HPLC with UV Detection] English-language abstract of this Japanese-language article on an analytical method for determining acrylamide levels (more) Publication Month: December 2003	Mar 25, 2004
	Al-Dmoor	Determination of Acrylamide Levels in Selected Traditional Foodstuffs and Drinks in Jordan Report of a study on acrylamide levels in traditional foods in Jordan. Products tested include breads, boiled (more) Deadline: Wednesday, September 14, 2005 Publication Year: 2005	Sep 14, 2005
	Fink, Martin; Andersson, Roger; Rosen, Johan; Aman, Per	Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread Report of a study investigating the influence of asparagine and glycine on the levels of acrylamide in bread. Access (more) Deadline: Wednesday, April 12, 2006 Publication Date: Tuesday, October 25, 2005	Apr 12, 2006
	Huang, Wei; Deng, Qin; Liu, Xuefeng; Fang, Yun	The Effect of Domestic Microwave Oven Cooking on Acrylamide in Rice Deadline: Tuesday, December 20, 2005 Publication Year: 2005	Dec 20, 2005
	Bråthen, Erland; Knutsen, Svein Halvor	Effect of Temperature and Time on the Formation of Acrylamide in Starch-based and Cereal Model Systems, Flat Breads and Bread Report of a study of the effects of temperature and time on acrylamide formation in dry starch systems that contain (more) Publication Month: October 2005	Apr 25, 2005
	Surdyk, Nicolas; Rosén, Johan; Andersson, Roger; Åman, Per	Effects of Asparagine, Fructose, and Baking Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread Report of a study on acrylamide formation in yeast-leavened wheat bread under various conditions. Includes analysis (more) Publication Month: April 2004	Apr 7, 2004
	Jackson, L. S.; Al-Taher, F.	Effects of Consumer Food Preparation on Acrylamide Formation Book chapter discussing "the effects of cooking conditions (e.g. time/temperature) on acrylamide formation in (more) Deadline: Wednesday, March 29, 2006 Publication Year: 2005	Mar 29, 2006
	Shih, F.F.; Boue, S.M.; Daigle, K.W.; Shih, B.Y.	Effects of Flour Sources on Acrylamide Formation and Oil Uptake in Fried Batters Food batters were formulated using flours of long grain rice, waxy rice, wheat or corn. Acrylamide and oil analyses (more) Publication Month: March 2004	Jul 27, 2004
	Shewry, et al.	The Effects of Sulphur Starvation on the Amino Acid and Protein Compositions of Barley Grain Deadline: Wednesday, August 31, 2005 Publication Year: 1983	Aug 31, 2005
	Wenzl, Thomas, et al.	Evaluation of the Results from an Inter-laboratory Comparison Study of the Determination of Acrylamide in Crispbread and Butter Cookies Report of a study of the analysis of acrylamide in food samples by multiple laboratories. Crispbread, butter cookies, (more) Publication Date: Thursday, April 8, 2004	Apr 14, 2004
	Mustafa, Arwa; Andersson, Roger; Rosén, Johan; Kamal-Eldin, Afaf; Åman, Per	Factors Influencing Acrylamide Content and Color in Rye Crisp Bread Report of a study of the effects of baking time and temperature, fructose, asparagine, and oat-bran concentrate on (more) Publication Year: 2005	Jul 25, 2005
	Fredriksson, H.; Tallving, J.; Ros?n, J.; ?man, P.	Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread Report of a study of the effects of fermentation on asparagine levels in doughs of different milling fractions and on (more) Publication Year: 2004	Nov 29, 2004
	German BgVV (Federal Institute for Health Protection of Consumers and Veterinary Medicine)	Forschung zu Acrylamid in Lebensmitteln in Deutschland: Bundesbehörden und Industrie (Stand September 2002) vom 27. September 2002 [in German] This paper discusses German federal activities and industry activities related to acrylamide in foods. Includes (more) Publication Date: Friday, September 27, 2002	Aug 12, 2004
	Gokmen, Vural; Senyuva, Hamide Z.	A Generic Method for the Determination of Acrylamide in Thermally Processed Foods Report describing "a generic method for the determination of acrylamide in potato, cereal and coffee-based processed (more) Deadline: Wednesday, February 15, 2006	Feb 15, 2006
	Goldmann, T., et al.	Impact of Extraction Conditions on the Content of Acrylamide in Model Systems and Food Report of a study on the formation of acrylamide from 3-aminopropionamide (3-APA) in potatoes and rye flour. Access (more) Deadline: Wednesday, May 3, 2006 Publication Month: May 2006	May 3, 2006
	Claus, Achim; Mongili, Melanie; Weisz, Georg; Schieber, Andreas; Carle, Reinhold	Impact of Formulation and Technological Factors on the Acrylamide Content of Wheat Bread and Bread Rolls Study clearly demonstrating that formulation and baking technology have strong influence on the acrylamide content in (more) Publication Month: May 2008	May 30, 2008
	Weber, E.A., et al.	Impact of Nitrogen Amount and Timing on the Potential of Acrylamide Formation in Winter Wheat In a 2-year field trial the impact of nitrogen (N) amount and timing on the content of AA precursors and the (more) Publication Date: Thursday, February 28, 2008	Dec 20, 2007
	Grothe, K., et al.	Influence of Raising Agents on the Acrylamide Content of Brown Ginger Bread and Short Cake Biscuit Deadline: Wednesday, September 14, 2005 Publication Month: May 2005	Sep 14, 2005
	Tomoda, Yoshio; Hanaoka, Akihiro; Yasuda, Toshitaka; Takayama, Tomo	Instant Fried Noodles with Lowered Acrylamide and Method of Preparing the Same Application for a U.S. patent on a method for preparing instant fried noodles with lower acrylamide levels by (more) Publication Date: Thursday, June 3, 2004	Aug 3, 2004
	Senyuva, Hamide Z.; Gokmen, Vural	Interference-free Determination of Acrylamide in Potato and Cereal-based Foods by a Laboratory Validated Liquid Chromatography-Mass Spectrometry Method Report on a method for the determination of acrylamide in potato and cereal-based processed foods. Access to the full (more) Deadline: Wednesday, January 18, 2006 Publication Month: August 2006	Jan 18, 2006
	Al-Dmoor; Humeid; Alawi	Investigation of Acrylamide Levels in Selected Fried and Baked Foods in Jordan Report of a study on acrylamide levels in baked and fried foodstuffs commonly consumed in Jordan and of the effects (more) Publication Year: 2004	Sep 28, 2004
	Summa, Carmelina; Wenzl, Thomas; Brohee, Marcel; De la Calle, Beatriz; Anklam, Elke	Investigation of the Correlation of the Acrylamide Content and the Antioxidant Activity of Model Cookies Report of a study investigating the effects of the type and relative content of sugar and the baking time on the (more) Deadline: Thursday, February 9, 2006 Publication Year: 2006	Feb 9, 2006
	Nielsen, Nikoline J.; Granby, Kit; Hedegaard, Rikke V.; Skibsted, Leif H.	A Liquid Chromatography-tandem Mass Spectrometry Method for Simultaneous Analysis of Acrylamide and the Precursors, Asparagine and Reducing Sugars in Bread Report of a liquid chromatography - tandem mass spectrometry method for determination of acrylamide, asparagine, (more) Deadline: Wednesday, March 15, 2006 Publication Date: Tuesday, January 31, 2006	Mar 15, 2006
	Kava, Ruth	Low-Fact Diet: The Acrylamide Case This article describes the importance of effective communication to the public's perception of risk. It uses the (more) Publication Date: Thursday, June 20, 2002	Sep 10, 2002
	Elmore, J. Stephen; Koutsidis, Georgios; Dodson, Andrew T.; Mottram, Donald S.; Wedzicha, Bronek L.	Measurement of Acrylamide and Its Precursors in Potato, Wheat, and Rye Model Systems Examines production of acrylamide, and loss of asparagine, reducing sugars, and moisture content, as function of (more) Publication Date: Thursday, January 20, 2005	Feb 22, 2005
	Claus, Achim; Weisz, Georg M.; Kammerer, Dietmar R.; Carle, Reinhold; Schieber, Andreas	A Method for the Determination of Acrylamide in Bakery Products Using Ion Trap LC-ESI-MS/MS Report on a method for trace level determination of acrylamide in bakery products. Access to the full text may require subscription or purchase. (more) Deadline: Monday, October 24, 2005 Publication Date: Tuesday, September 27, 2005	Oct 24, 2005
	Ministerium für Ernährung und Ländlichen Raum Baden-Württemberg	Minister Willi Stächele: "Untersuchungsergebnisse zu Acrylamid erfordern weiteres Handeln": Lebensmittelüberwachung des Landes entwickelte Untersuchungsverfahren [in German] Release regarding initial results from testing of acrylamide levels in foods. Publication Date: Friday, July 5, 2002	Aug 12, 2004
	Biedermann, Maurus; Grob, Koni	Model Studies on Acrylamide Formation in Potato, Wheat Flour and Corn Starch; Ways to Reduce Acrylamide Contents in Bakery Ware The study focusing on bakery ware concluded that asparagine is the only relevant source of acrylamide in food, but (more) Deadline: Wednesday, August 31, 2005 Publication Year: 2003	Aug 31, 2005
	Jezussek, Magnus; Schieberle, Peter	New LC/MS-Method for the Quantitation of Acrylamide Based on a Stable Isotope Dilution Assay and Derivatization with 2-Mercaptobenzoic Acid. Comparison with Two GC/MS Methods Report of a study to develop a new stable isotope dilution assay for acrylamide and to examine possibilities for (more) Publication Month: December 2003	Jan 6, 2004
	Center for Science in the Public Interest	New Tests Confirm Acrylamide in American Foods Release from June 25, 2002 describing the results of a study by the Center for Science in the Public Interest on (more) Publication Date: Tuesday, June 25, 2002	Apr 30, 2003
	European Commission	Note of the Meeting of Experts on Industrial Contaminants in Food: Acrylamide Workshop, 20-21 October 2003: Information on Ways to Lower the Levels of Acrylamide Formed in Food This document discusses approaches for lowering the levels of acrylamide in foods, as discussed at this workshop. (more) Event Dates: Monday, October 20, 2003 - Tuesday, October 21, 2003 Publication Month: October 2003	Feb 13, 2004
	Office of Environmental Health Hazard Assessment, California Environmental Protection Agency	Notice of Proposed Rulem