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

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

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...

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Bibliographic Details
Other Authors: Mesías, Marta (Editor), Delgado-Andrade, Cristina (Editor), Morales, Francisco J. (Editor)
Format: Book Chapter
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:
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
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