BBSRC LINK: Producing low acrylamide risk potatoes

Project (past)

Project dates01 May 2009 to end of 16 Nov 2012
Researchers
Principal InvestigatorNigel Halford
FunderBiotechnology and Biological Sciences Research Council
Project numberS5040
5040
DepartmentPlant Sciences (PSC)
Research fish codeBB/G018995/1
Grant IDBB/G018995/1

Outputs

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Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation

A - Papers appearing in refereed journals
Muttucumaru, N., Powers, S. J., Elmore, J. S., Dodson, A., Briddon, A., Mottram, D. S. and Halford, N. G. 2017. Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chemistry. 220 (1 April), pp. 76-86. https://doi.org/10.1016/j.foodchem.2016.09.199

Acrylamide levels in potato crisps in Europe from 2002 to 2016

A - Papers appearing in refereed journals
Powers, S. J., Curtis, A, Mottram, D. S. and Halford, N. G. 2017. Acrylamide levels in potato crisps in Europe from 2002 to 2016. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment. 34 (12), pp. 2085-2100. https://doi.org/10.1080/19440049.2017.1379101

Relationship between Alkylpyrazine and Acrylamide Formation in Potato Chips

B - Book chapters etc edited externally
Elmore, J. S., Snowden, S., Briddon, A., Halford, N. G. and Mottram, D. S. 2016. Relationship between Alkylpyrazine and Acrylamide Formation in Potato Chips. in: Granvogl, S. (ed.) Browned Flavors: Analysis, Formation, & Physiology Washington DC American Chemical Society (ACS). pp. 133-144

Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review [Chapter 4]

B - Book chapters etc edited externally
Halford, N. G. and Curtis, T. Y. 2016. Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review [Chapter 4]. in: Granvogl, M., Peterson, D. and Schieberle, P. (ed.) Browned Flavors: Analysis, Formation, & Physiology Washington DC American Chemical Society (ACS). pp. 35-53

Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variey and tuber storage time

A - Papers appearing in refereed journals
Elmore, J. S., Briddon, A., Dodson, A. T., Muttucumaru, N., Halford, N. G. and Mottram, D. S. 2015. Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variey and tuber storage time. Food Chemistry. 182, pp. 1-8. https://doi.org/10.1016/j.foodchem.2015.02.103

Effects of water availability on free amino acids, sugars and acrylamide-forming potential in potato

A - Papers appearing in refereed journals
Muttucumaru, N., Powers, S. J., Elmore, J. S., Mottram, D. S. and Halford, N. G. 2015. Effects of water availability on free amino acids, sugars and acrylamide-forming potential in potato. Journal of Agricultural and Food Chemistry - JAFC. 63, pp. 2566-2575. https://doi.org/10.1021/jf506031w

Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato

A - Papers appearing in refereed journals
Muttucumaru, N., Powers, S. J., Elmore, J. S., Briddon, A., Mottram, D. S. and Halford, N. G. 2014. Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato. Annals of Applied Biology - AAB. 164 (2), pp. 286-300. https://doi.org/10.1111/aab.12101

Photosynthetic assimilation of 14C into amino acids in potato (Solanum tuberosum) and asparagine in the tubers

A - Papers appearing in refereed journals
Muttucumaru, N., Keys, A. J., Parry, M. A. J., Powers, S. J. and Halford, N. G. 2014. Photosynthetic assimilation of 14C into amino acids in potato (Solanum tuberosum) and asparagine in the tubers. Planta. 239, pp. 161-170. https://doi.org/10.1007/s00425-013-1967-0

Producing low acrylamide risk potatoes: a three-year public/private sector collaborative project in the United Kingdom, focussed on genetics, agronomy and storage

C1 - Edited contributions to conferences/learned societies
Halford, N. G. and Muttucumaru, N. 2013. Producing low acrylamide risk potatoes: a three-year public/private sector collaborative project in the United Kingdom, focussed on genetics, agronomy and storage. Acrylamide, furans and other food-borne contaminants, from plant science to food chemistry. Aspects of Applied Biology 116 . pp. 93-96

Acrylamide and flavour in potato crisps

A - Papers appearing in refereed journals
Elmore, J. S., Halford, N. G., Briddon, A., Dodson, A. T., Muttucumaru, N. and Mottram, D. S. 2013. Acrylamide and flavour in potato crisps.

Effects of nitrogen and sulfur fertilization on free amino acids, sugars and acrylamide-forming potential in potato

A - Papers appearing in refereed journals
Muttucumaru, N., Powers, S. J., Elmore, J. S., Mottram, D. S. and Halford, N. G. 2013. Effects of nitrogen and sulfur fertilization on free amino acids, sugars and acrylamide-forming potential in potato. Journal of Agricultural and Food Chemistry - JAFC. 61, pp. 6734-6742. https://doi.org/10.1021/jf401570x

Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation

A - Papers appearing in refereed journals
Halford, N. G., Muttucumaru, N., Powers, S. J., Gillatt, P. N., Hartley, L., Elmore, J. S. and Mottram, D. S. 2012. Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. Journal of Agricultural and Food Chemistry - JAFC. 60, pp. 12044-12055. https://doi.org/10.1021/jf3037566

The acrylamide problem: a plant and agronomic science issue

A - Papers appearing in refereed journals
Halford, N. G., Curtis, T. Y., Muttucumaru, N., Postles, J., Elmore, J. S. and Mottram, D. S. 2012. The acrylamide problem: a plant and agronomic science issue. Journal of Experimental Botany. 63, pp. 2841-2851. https://doi.org/10.1093/jxb/ers011

From sugar and amino acid signalling to reducing the potential for acrylamide formation in foods

C2 - Non-edited contributions to conferences
Halford, N. G., Coello, P., Curtis, T., Hey, S., Muttucumaru, N., Postles, J. and Prosser, I. 2010. From sugar and amino acid signalling to reducing the potential for acrylamide formation in foods. Abstracts GARNet 2010 Meeting, Durham, 6-7 September 2010 .

Acrylamide: influence of plant genetics, agronomy and food processing. Aspects of Applied Biology 97

E - Books edited/written by staff member, alone/with others
Halford, N. G. Mottram, D. (ed.) 2010. Acrylamide: influence of plant genetics, agronomy and food processing. Aspects of Applied Biology 97. Association of Applied Biologists (AAB) Wellesbourne Warwick .

Genes and processes controlling amino acid and sugar metabolism in potato: implications for acrylamide forming potential

C2 - Non-edited contributions to conferences
Muttucumaru, N., Elmore, S., Mottram, D., Parry, M. A. J. and Halford, N. G. 2010. Genes and processes controlling amino acid and sugar metabolism in potato: implications for acrylamide forming potential. Abstracts Society for Experimental Biology Annual Main Meeting, Prague, 30 June-3 July 2010 . pp. 314

The Maillard reaction in food processing and cooking

G - Articles in popular magazines and other technical publications
Halford, N. G., Curtis, T. Y. and Muttucumaru, N. 2010. The Maillard reaction in food processing and cooking. The Biochemist. 32 (6), pp. 10-14. https://doi.org/10.1042/BIO03206010