New Frontiers in Acrylamide Study in Foods Formation, Analysis and Exposure Assessment

• Övriga skapare: Mesías, Marta (Utgivare, redaktör, sammanställare), Delgado-Andrade, Cristina (Utgivare, redaktör, sammanställare), Morales, Francisco J. (Utgivare, redaktör, sammanställare)
• Materialtyp: Elektronisk Bokavsnitt
• Språk: engelska
• Publicerad: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Ämnen: Research & information: general; Biology, life sciences; Food & society; acrylamide; biscuits; mitigation measures; benchmark levels; contaminant; potato crisps; dietary intake; exposure; consumers; reducing sugars; glucose; asparagine; potato; cultivar; storage time; detection; rapid methods; food safety; panela; processing; furanic compounds; antioxidants; non-enzymatic browning; chicken; air frying; deep-fat frying; polycyclic aromatic hydrocarbons; coffee cascara; instant beverage; Maillard reaction; melanoidins; domestic habits; french fries; frying habits; households; oil; acrylamide reduction; table olives; sterilization; additives; chemical process contaminants; Maillard reactions; risk/benefits; mitigations
• Länkar: DOAB: download the publication; DOAB: description of the publication

The European Food Safety Agency (EFSA) has identified acrylamide as a public health concern due to its relation with the appearance of different types of cancer, and continued efforts are required to reduce exposure to acrylamide (EFSA, 2015). During the last few years, EFSA has maintained a high le...