Published 2005

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Publication details

Journal : Journal of Agricultural and Food Chemistry , vol. 53 , p. 3259–1 , 2005

Publisher : American Chemical Society (ACS)

International Standard Numbers :
Printed : 0021-8561
Electronic : 1520-5118

Publication type : Academic article

Contributors : Bråthen, Erland; Kita, Agnieszka; Knutsen, Svein Halvor; Wicklund, Trude

Issue : 8

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Kjetil Aune
Chief Librarian


The effects of adding amino acids on the content of acrylamide in potato crisps, French fries, flat breads, and bread crusts were investigated. Addition of glycine or glutamine during blanching of crisps reduced the amount of acrylamide by similar to 30% compared to no addition. No effect was found in French fries. Addition of glycine during doughmaking significantly reduced acrylamide in both flat breads and bread crusts. In bread crusts the reduction of acrylamide ranged from 50 to > 90% depending on the baking condition. In flat breads the reduction varied between 60 and > 95%.