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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Drugi avtorji:	Mesías, Marta (Editor), Delgado-Andrade, Cristina (Editor), Morales, Francisco J. (Editor)
Format:	Book Chapter
Izdano:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Teme:	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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New Frontiers in Acrylamide Study in Foods : Formation, Analysis and Exposure Assessment

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