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Dissertations / Theses on the topic 'Taxation of food products'

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Published: 3 June 2025
Last updated: 31 July 2025

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1

Ali, Noaman, and Alisa Wanwang. "Halal Food : Thai Halal Food Products and International Market." Thesis, Karlstads universitet, Fakulteten för ekonomi, kommunikation och IT, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-7259.

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This paper aims to examine salient issues in the Halal food business with special focus on entering Thai Halal food products into international market. Market screening plays an important role in entering new market or setting up the business in the foreign country. In this paper we have analyzed the importance of Halal Food for the Muslims and explained the growth of Halal food in French markets. The study focuses attention on the identification of key areas in Halal food export and channel strategy. The Thai food industry is amongst dynamic and diverse and we investigated the entering proces
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2

FRIGERIO, JESSICA. "Towards food traceability: discovering biomolecular technologies for complex food products." Doctoral thesis, Università degli Studi di Milano-Bicocca, 2021. http://hdl.handle.net/10281/309984.

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Nel settore agroalimentare, le frodi alimentari aumentano ogni anno e i consumatori richiedono prodotti più controllati. Un sistema di identificazione e tracciabilità biomolecolare potrebbe essere utilizzato per valutare la qualità delle materie prime e dei prodotti alimentari finiti. Il test del DNA è una metodologia molto utilizzata nel campo alimentare, in particolare la metodologia del DNA barcoding. Tuttavia, il DNA barcoding ha alcuni limiti nell'analisi dei prodotti alimentari complessi. I trattamenti industriali potrebbero alterare la qualità del DNA della materia prima e questa analis
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3

Ahmadov, Vugar. "Consumer preferences for differentiated food products." Online access for everyone, 2008. http://www.dissertations.wsu.edu/Dissertations/Spring2008/v_ahmadov_042508.pdf.

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4

Dallinger, Ioana. "Chefs' perceptions of convenience food products in university food service operations." Thesis, Virginia Tech, 2013. http://hdl.handle.net/10919/78077.

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The decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. Despite the pertinence of this issue in the industry, it has never been explicitly examined in the hospitality literature. Potential advantages of adopting convenience food products in food-service operations include: savings in time and costs, better portion and cost control, ease of training and evaluation, superior customer relationships through product consistency, increased safety, ease of storage, and added eye appeal. On the other hand, noticeable disadvantag
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5

Odugbemi, Adeniyi Adedayo. "Safe Quality Food Certification and Producing Safe and Quality Food Products." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4399.

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The food sector accounts for $1 of every $6 in the U.S. economy, with more than $700 billion in revenue every year. However, incidents of food safety and substandard quality continue to rise. Consumers are beginning to mistrust and have lower confidence in the food supply chain. Food manufacturers need to address this issue to remain profitable. One approach includes the introduction of food policy programs that allow for independent auditing and certifications such as the Safe Quality Food (SQF) certification. The SQF certification was established as a rigorous and credible benchmark for food
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6

Pagano, Imma. "Bioactives from agricultural food by-products: application in food and health." Doctoral thesis, Universita degli studi di Salerno, 2017. http://hdl.handle.net/10556/2556.

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2015 - 2016<br>Agriculture and agri-food industry produce a large amount of residues in non-edible portions from cultivation and processing of crops. These wastes, considered by-products, give serious environment damage, if not properly disposed, also because of their seasonal production. Until a few years ago the only goal was the disposal of these by-products. Recently the researchers discovered the characteristics of these wastes and their possible exploitation as sources of interesting compounds and energy for pharmaceutical, cosmetics and nutraceutical sectors. Fruit and vegetable by-prod
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7

PAOLILLO, MADDALENA. "3d food printing: study and applications to produce innovative food products." Doctoral thesis, Università di Foggia, 2022. https://hdl.handle.net/11369/425830.

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La stampa 3D degli alimenti rappresenta una tecnologia innovativa ed emergente capace di costruire un oggetto tridimensionale partendo da un modello CAD creato su software di disegno grafico. Durante gli ultimi anni molti studi hanno dimostrato come questa tecnologia sia stata applicata per la produzione di alimenti nuovi. L’obiettivo principale di questa tesi è stato l’approfondimento e il miglioramento della tecnologia di stampa 3D nel settore alimentare contribuendo alla creazione di alimenti dalle proprietà mai esplorate prima. Dopo un’analisi dell’evoluzione temporale della tecnologia di
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8

Kawaley, Georgeanna. "Localised corrosion of iron in food products." Thesis, University of Birmingham, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.558753.

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Steel is commonly used for food packaging. It is usually protected by means of various coatings and lacquers. However, corrosion resulting from foodstuff/metal interactions, and ultimately can degradation and failure is of concern in the packaging industry. In this study, an investigation into the effects of different food products on the corrosion of steel for food cans has been carried out. Both real and simulated food products have been used to gain an understanding of critical constituents of food products in relation to corrosion of steel used in food cans. I-dimensional artificial pits w
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9

Chalmers, Neil George. "The demand for low carbon food products." Thesis, University of Edinburgh, 2016. http://hdl.handle.net/1842/17068.

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The emissions associated with food consumption make up approximately 20-30 percent of Scotland’s total greenhouse gas emissions (GHG). Reducing demand for high carbon footprint food products may provide an effective instrument for reducing GHG emissions. However, there is concern that using consumption based taxes may also have negative consequences on nutrition. Therefore, this thesis investigates the likely effect of carbon consumption taxes on GHG emissions and the resulting impact on nutrient consumption. The data used for the analysis are the Scottish part of Kantar Worldpanel data for th
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10

Knight, M. K. "Interactions of meat proteins in meat products." Thesis, University of Nottingham, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254413.

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11

Pàmies, Baltasar Vallès. "Hydration-induced textural changes in cereal products." Thesis, University of Nottingham, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250579.

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12

Scholderer, Joachim. "Risk communication strategies for genetically engineered food products." Universität Potsdam, 1998. http://opus.kobv.de/ubp/volltexte/2006/926/.

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Inhalt:<br><br> Introduction:<br> -Some Introductory Examples<br> -Consumer-relevant Utility Dimensions<br> -Communication Flow between the Relevant Actors<br> -Risk Communication Dimensions<br> -Complete Model<br> -Aims of the Study<br><br> Method:<br> -Participants<br> -Procedure<br> -Content Analysis<br><br> Results:<br> -Sample Category 1: Food safety<br> -Sample Category 2: Product Quality<br> -Sample Category 3: Freedom of Choice<br> -Sample Category 4: Decision Power over Foodstuffs<br> -Strategy 1: Scientific Information Approach<br> -Strategy 2: Balanced Information Approach<br> -Stra
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13

Orsat, Valérie. "Radio-frequency thermal treatments for agri-food products." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape8/PQDD_0019/NQ55367.pdf.

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14

Plunkett, Andrew David. "The influence of fermentation on extruded food products." Thesis, Manchester Metropolitan University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252433.

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The use of artificial flavourings and colours is common in the production of extruded snack food products. The problem with this process is two-fold, firstly the flavour is only present on the exterior of the product and secondly there is the risk of contaminating the product. The latter of these two problems is heightened by the fact that there is usually no further preservation treatment (heat, pressure, radiation) after flavouring. The aim of this study was to investigate the use of fermentation as a means of introducing both colour and flavour in extruded products. Model systems based upon
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15

Granfeldt, Yvonne. "Food factors affecting metabolic responses to cereal products." Lund : Dept. of Applied Nutrition and Food Chemistry, Lund University, 1994. http://catalog.hathitrust.org/api/volumes/oclc/39774219.html.

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16

Balogh, Péter, Daniel Bekesi, Matthew Gorton, József Popp, and Péter Lengyel. "Consumer willingness to pay for traditional food products." Elsevier, 2016. http://dx.doi.org/10.1016/j.foodpol.2016.03.005.

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Reflecting the growing interest from both consumers and policymakers, and building on recent developments in Willingness to Pay (WTP) methodologies, we evaluate consumer preferences for an archetypal traditional food product. Specifically we draw on stated preference data from a discrete choice experiment, considering the traditional Hungarian mangalitza salami. A WTP space specification of the generalized multinomial logit model is employed, which accounts for not only heterogeneity in preferences but also differences in the scale of the idiosyncratic error term. Results indicate that tr
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17

Swanepoel, Fredricka. "Consumers' perception of artisan bottled preserved food products." Diss., University of Pretoria, 2015. http://hdl.handle.net/2263/53561.

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This study aims to provide empirical evidence that may be used by entrepreneurs who wish to introduce artisan bottled preserved food products in a competitive market place in an effort to create a more sustainable business venture. In essence, entrepreneurs would have access to valuable information regarding the demographic characteristics of consumers who would purchase artisan bottled preserved food products. Since the study also investigated the combinations of product characteristics consumers seek in these kinds of products, as well as the social and environmental influences that affect t
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18

SPINELLI, SARA. "Study of Microencapsulated Bioactive Compounds in Food Products." Doctoral thesis, Università di Foggia, 2016. http://hdl.handle.net/11369/363063.

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Nowadays, consumers are increasingly aware of diet related health problems and therefore demand natural and safe ingredients as an alternative to synthetic substances, which are commonly used in the food, pharmaceutical and cosmetic industry. This idea is supported by the consumer’s concern about the safety of products containing synthetic chemicals because these synthetic molecules are suspected to cause or promote negative health effects. Recent studies showed that phenolic and carotenoid compounds are important bioactive compounds with human health benefits. However, the development o
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19

Scampicchio, M. M. "Arrays of Sensors for Authentication of Food Products." Doctoral thesis, Università degli Studi di Milano, 2005. http://hdl.handle.net/2434/31483.

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20

Lu, Qian. "Contaminants in food stuffs." Thesis, Liverpool John Moores University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388586.

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21

Luk, Shiu-fai. "Analysis of ascorbic, sorbic and salicylic acid in food and related products /." [Hong Kong : University of Hong Kong], 1985. http://sunzi.lib.hku.hk/hkuto/record.jsp?B12263771.

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22

SANTOS, MARIANA AROZO BENICIO DOS. "THE IMPACT OF TAXATION ON THE CHOICE OF LONG TERM WEALTH ACCUMULATION PRODUCTS." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2005. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=7153@1.

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PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO<br>O propósito deste trabalho é analisar o impacto da tributação na seleção de produtos de acumulação de recursos de longo prazo sob o ponto de vista de um investidor individual. Para o investidor tributado e avesso a risco é realizada uma simulação de seu patrimônio final líquido de impostos sob três estratégias distintas: aplicação em fundo de investimento, aplicação em plano de previdência PGBL e aplicação em seguro de vida com cobertura por sobrevivência VGBL. Além da hipótese de resgate total dos recursos, é realizada a comparação
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23

McAstocker, Michael. "The effects of dietary dairy products on mammalian cholesterol metabolism." Thesis, Queen's University Belfast, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317559.

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24

陸兆輝 and Shiu-fai Luk. "Analysis of ascorbic, sorbic and salicylic acid in food and related products." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1985. http://hub.hku.hk/bib/B31207017.

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25

Eriksson, Sune. "Acrylamide in food products : Identification, formation and analytical methodology." Doctoral thesis, Stockholm : Dept of environmental chemistry, Stockholm university, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-700.

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26

Bassett, Kelly D. "Use of bacteriophage as an antimicrobial in food products." Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/451.

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27

Kemp, Francisca. "Detection of Enterobacter sakazakii in South African food products." Thesis, Link to the online version, 2005. http://hdl.handle.net/10019/1064.

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28

Pg, Metussin Dk Rosidah. "Properties of proteins and food products from micronized soybeans." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59421.

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The effect of infra-red heating (micronization) on the composition and textural properties of full-fat soybeans and its product (soy isolate, soymilk and tofu) were investigated. There was little difference in the overall proximate composition between the micronized and processed soybeans. Yield, protein content and textural properties of tofu made from micronized beans using standard procedures (70$ sp circ$C and CaSO$ sb4$.2H$ sb2$O as coagulating agent) were lower than those of tofu from unprocessed beans; tofu prepared from micronized beans and coagulated at 90$ sp circ$C using a mixture o
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29

MacDonald-McSharry, Fiona. "Aspects of occurrence of Listeria monocytogenes in milk and diary products." Thesis, University of Glasgow, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360134.

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30

Simpson, Marian V. "Shelf life and microbiological safety studies on minimally processed, refrigerated "sous-vide" products." Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41134.

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Previous results indicated that lactic acid bacteria (LAB) and Bacillus spores were the predominant spoilage microorganisms in minimally processed products after 35 days storage at 15$ sp circ$C. Furthermore, most packages were swollen due to carbon dioxide production by the LAB. The fact that spores survived mild heat treatment is of concern since it implies that other more pathogenic spores, e.g. Clostridium botulinum would also survive and may pose a public health problem in products stored at 15$ sp circ$C. As such, the influence of combination treatments (viz., mild heat processing treatm
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31

Hodgins, Mary Ellen. "Innovation policy in Canada’s agri-food system : the functional food and natural health products’ segment." Thesis, City University London, 2011. http://openaccess.city.ac.uk/1121/.

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Public policy regarding innovation in the Canadian value-added agri-food sector does not appear to meet its intended outcomes. Rather than being a commodity producing nation, Canada has attempted to focus its attention on adding value to products that increase economic returns. Innovation capacity and ability to capture opportunities appear to be limiting factors. This research therefore conducted a general review of the food system in Canada with a specific focus on innovation in the functional food and natural health products’ (nutraceutical) sector. The findings are based on interviews with
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32

Bovo, Federica <1983&gt. "Definition of Food Safety Criteria for Bacteria Food-Borne Pathogens in Ready to Eat products." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2015. http://amsdottorato.unibo.it/7186/1/Bovo_Federica_Tesi.pdf.

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The aims of this research study is to explore the opportunity to set up Performance Objectives (POs) parameters for specific risks in RTE products to propose for food industries and food authorities. In fact, even if microbiological criteria for Salmonella and Listeria monocytogenes Ready-to-Eat (RTE) products are included in the European Regulation, these parameters are not risk based and no microbiological criteria for Bacillus cereus in RTE products is present. For these reasons the behaviour of Salmonella enterica in RTE mixed salad, the microbiological characteristics in RTE spelt salad
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Bovo, Federica <1983&gt. "Definition of Food Safety Criteria for Bacteria Food-Borne Pathogens in Ready to Eat products." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2015. http://amsdottorato.unibo.it/7186/.

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The aims of this research study is to explore the opportunity to set up Performance Objectives (POs) parameters for specific risks in RTE products to propose for food industries and food authorities. In fact, even if microbiological criteria for Salmonella and Listeria monocytogenes Ready-to-Eat (RTE) products are included in the European Regulation, these parameters are not risk based and no microbiological criteria for Bacillus cereus in RTE products is present. For these reasons the behaviour of Salmonella enterica in RTE mixed salad, the microbiological characteristics in RTE spelt salad
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34

Al-Tahiri, R. "Studies on the reconstitution and recombination of milk constituents and milk products." Thesis, University of Glasgow, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.372398.

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35

Jindal, Anita Rani. "Studies on the production, chemical and functional properties of chhana whey products." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306795.

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36

Rahman, Ruksana. "Study of radiolytic products from gamma irradiated lipids." Thesis, London South Bank University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.245134.

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37

Esposito, Tiziana. "Technologies for the development of health products based on up-cycling of agro-food by-products." Doctoral thesis, Universita degli studi di Salerno, 2019. http://elea.unisa.it:8080/xmlui/handle/10556/4268.

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2017 - 2018<br>The agro-industrial processing produces large volumes of wastes and by-products. In recent years, wastes and by-products have attracted attention as an excellent renewable source of active compounds with beneficial effects for the human health. However, in that respect a substantial amount of research and complex processes of extraction, characterization and technological transformation are necessary for an efficient use of by-products with the purpose to develop stable and bioactive ingredients for pharmaceutical, food, and nutraceutical products. The main problems for an effic
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38

Crumière, Fabienne. "Inhibition of enzymatic browning in food products using bio-ingredients." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0034/MQ64338.pdf.

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39

Shahari, Nor Azni. "Mathematical modelling of drying food products : application to tropical fruits." Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/12485/.

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Drying is an old traditional method of removing liquid from inside material, suchas wood, food, paper, ceramics, building materials, textiles, granular products, pharmaceutical and electronic devices. The kinetics of this liquid removal depends on the material properties of the solid phase as well as on cellular structure. The aim of this project is to understand the effect of complex interaction of heat, moisture and shrinkage to create a detailed mathematical modelling to quantify the drying of a food product and tropical fruits in particular, which typically have high water content. To this
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40

Hellyer, Nicole. "Consumers attitudes, beliefs and perceptions towards whole grain food products." Thesis, University of Kent, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.589952.

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The consumption of whole grain products has been linked to the prevention of Cardiovascular disease (CVD) and Type 2 Diabetes Mellitus (T2DM). In general the UK population fail to consume enough whole grains based upon the American daily recommendation. Barriers to whole grain consumption have been identified as taste, texture, moisture content and price. This research examines if there are additional reasons why people fail to consume whole grains. A conceptual framework was established to identify consumer attitudes, beliefs and perceptions towards whole grains. Three areas of interest were
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Kussad, Ahmad Adnan. "High speed product positioning of compliant food products for packaging." Thesis, University of Salford, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.261612.

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42

Uribe, Wandurraga Zaida Natalia. "Microalgae as novel ingredients for the formulation of food products." Doctoral thesis, Universitat Politècnica de València, 2021. http://hdl.handle.net/10251/158743.

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[ES] Las microalgas son organismos unicelulares fotosintéticos microscópicos que se encuentran en gran variedad de ambientes y son muy eficientes en la transformación de energía solar en biomasa. Los estudios realizados hasta el momento hacen referencia a posibles beneficios de la incorporación de microalgas en la dieta, por la mejora del sistema cardiovascular, las propiedades adelgazantes y energizantes, capacidad antioxidante, o la reducción del colesterol y los triglicéridos. La forma más habitual de consumir las microalgas es como suplemento dietético en forma de tabletas, cápsulas o polv
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Deus, Alycia M. "Sample student perceptions of organic food products and buying habits /." Click here to view, 2009. http://digitalcommons.calpoly.edu/agedsp/1.

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Thesis (B.S.)--California Polytechnic State University, 2009.<br>Project advisor: Robert Flores. Title from PDF title page; viewed on Jan. 20, 2010. Includes bibliographical references. Also available on microfiche.
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STURCHIO, MARINA. "Biotechnological strategies to improve safety and quality in food products." Doctoral thesis, Università degli studi del Molise, 2017. http://hdl.handle.net/11695/69467.

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Le attività condotte nella presente tesi di dottorato hanno inteso individuare strumenti, tali da consentire un più agevole sviluppo di strategie “verdi” per il controllo di microrganismi indesiderati nei prodotti alimentari. Negli ultimi due decenni, molta attenzione è stata, infatti, focalizzata sulle "strategie verdi" che utilizzando microrganismi o composti antimicrobici possono assicurare l'estensione della shelf-life ed il controllo di microrganismi sempre più pericolosi come Listeria monocytogenes. Finora, sono stati sviluppati diversi processi di screening per selezionare ceppi più eff
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Sartori, Valentina <1996&gt. "The Word-of-Mouth about food products in social media." Master's Degree Thesis, Università Ca' Foscari Venezia, 2020. http://hdl.handle.net/10579/18144.

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The food consumer has become an active, participatory and creative subject, who takes part in the online conversations with the aim of finding and exchanging information about products and brands, giving rise to the phenomenon of the electronic word-of-mouth (eWOM). These conversations are usually formed within social networks’ community about food where the individual can seek advice, support and information about food preparation and food products, drawing on the experience of those who have already completed the purchase or have already used the product. This thesis aims to study the phenom
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Bettinger, Pete. "The potential impacts of state income taxes on timber income following the 1986 Tax Reform Act." Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/44107.

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State income tax laws and their relationship to the federal income tax were surveyed and changes affecting forest landowners since similar research on this subject (1981-82) are discussed. Several previously favorable provisions were eliminated at the federal level. Although the economic situation and research assumptions have changed, the general indications are that many states have implemented provisions which may be considered generally unfavorable to forest landowners. The 1988 federal and state income tax liabilities for hypothetical forest landowners at three personal income level
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Dahlqvist-Sjöberg, Philip. "ENVIRONMENTAL TAX ON FOOD IN SWEDEN : How can taxation affect emissions from protein consumption?" Thesis, Umeå universitet, Nationalekonomi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-162115.

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This study investigates how policy reform can reduce emissions from the consumption of protein goods in Sweden. The data material used is time-series aggregated sales and price indexes on an annual basis of goods: beef, pork, poultry, fish, and egg, together with respective mean kilograms of emissions. To calculate the tax, elasticities have been estimated using the LA/AIDS model to find the theoretical appropriate excise tax of approximately 1.70 SEK per kilograms of emissions. This tax yields a reduction in emissions of ten percent based on the results from the model. The study also provides
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48

Juliano, Pablo. "High pressure thermal sterilization of egg products." Online access for everyone, 2006. http://www.dissertations.wsu.edu/Dissertations/Spring2006/p%5Fjuliano%5F050106.pdf.

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49

Oh, Mi Hwa School of Chemical Engineering &amp Industrial Chemistry UNSW. "Ecology of toxigenic bacillus species in rice products." Awarded by:University of New South Wales. School of Chemical Engineering and Industrial Chemistry, 2006. http://handle.unsw.edu.au/1959.4/23942.

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Bacillus cereus is the most prevalent pathogenic Bacillus species found in foods, causing food spoilage and two types of toxin-mediated food poisoning known as the diarrhoeal and emetic syndromes. Other Bacillus species, particularly B. subtilis, B. licheniformis, B. brevis, B. pumilus and B. thuringensis, have also been recognised as food poisoning bacteria of increasing concern, with reports of outbreaks of diarrhoeal or emetic food poisoning. This study involved a systematic ecological investigation of Bacillus species isolated from rice products, commonly associated with Bacillus emetic fo
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50

Praegitzer, Sara Marie. "Acrylamide formation and mitigation in processed potato products." Kansas State University, 2011. http://hdl.handle.net/2097/12035.

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Master of Science<br>Food Science Institute<br>J. Scott Smith<br>Acrylamide is a naturally occurring compound that is formed during the Maillard reaction. The International Agency for Research on Cancer has classified acrylamide as a “probable human carcinogen” as a result of tumor development in laboratory animals when acrylamide is ingested in high concentrations. The amino acid asparagine is particularly important in the formation of acrylamide due to its structural significance; its structure is analogous to that of acrylamide. Potato tubers contain high amounts of asparagine, thus food
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