Mitigating acrylamide formation in processed potato products: A comprehensive review of strategies, prevention, mitigation, and regulatory challenges

Acrylamide, a heat-induced process contaminant, is predominantly formed in starchy foods, such as fried potato products, through the Maillard reaction between free asparagine and reducing sugars. Since its identification in 2002, accumulating toxicological data have associated acrylamide exposure wi...

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Bibliographic Details

Published in:	Food Chemistry Advances
Main Authors:	Meher Nahid, Mohammad Nazrul Islam Bhuiyan
Format:	Article
Language:	English
Published:	Elsevier 2025-09-01
Subjects:	Acrylamide Processed potato Mitigation strategies Maillard reaction Asparaginase Food safety
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772753X25002187