LEADER 04194nam 2200973z- 450 001 9910557129903321 005 20210501 035 $a(CKB)5400000000040755 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68314 035 $a(oapen)doab68314 035 $a(EXLCZ)995400000000040755 100 $a20202105d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aNew Frontiers in Acrylamide Study in Foods$eFormation, Analysis and Exposure Assessment 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (156 p.) 311 08$a3-0365-0030-8 311 08$a3-0365-0031-6 330 $aThe 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 level of supervision to monitor the acrylamide levels in processed products, urging companies to implement effective mitigation strategies for reducing formation of this contaminant. Recently, the European Commission has published a regulation that sets mitigation measures for the reduction of this compound in foods, identifying new benchmark levels for a number of food categories (European Commission, 2017). The Regulation 2158/2017 compels food processors and food business operators in Europe to reduce the presence of acrylamide in their products, applying measures proportionate to the size and nature of the establishments. With the goal of providing information that contributes to our understanding for this process contaminant and exposure through dietary routes, this Special Issue explores the recent advances on the study of acrylamide in foods, including novel insights into the chemistry of its formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches, and exposure assessment. 517 $aNew Frontiers in Acrylamide Study in Foods 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 606 $aResearch & information: general$2bicssc 610 $aacrylamide 610 $aacrylamide reduction 610 $aadditives 610 $aair frying 610 $aantioxidants 610 $aasparagine 610 $abenchmark levels 610 $abiscuits 610 $achemical process contaminants 610 $achicken 610 $acoffee cascara 610 $aconsumers 610 $acontaminant 610 $acultivar 610 $adeep-fat frying 610 $adetection 610 $adietary intake 610 $adomestic habits 610 $aexposure 610 $afood safety 610 $afrench fries 610 $afrying habits 610 $afuranic compounds 610 $aglucose 610 $ahouseholds 610 $ainstant beverage 610 $aMaillard reaction 610 $aMaillard reactions 610 $amelanoidins 610 $amitigation measures 610 $amitigations 610 $anon-enzymatic browning 610 $aoil 610 $apanela 610 $apolycyclic aromatic hydrocarbons 610 $apotato 610 $apotato crisps 610 $aprocessing 610 $arapid methods 610 $areducing sugars 610 $arisk/benefits 610 $asterilization 610 $astorage time 610 $atable olives 615 7$aBiology, life sciences 615 7$aFood & society 615 7$aResearch & information: general 700 $aMesías$b Marta$4edt$01282502 702 $aDelgado-Andrade$b Cristina$4edt 702 $aMorales$b Francisco J$4edt 702 $aMesías$b Marta$4oth 702 $aDelgado-Andrade$b Cristina$4oth 702 $aMorales$b Francisco J$4oth 906 $aBOOK 912 $a9910557129903321 996 $aNew Frontiers in Acrylamide Study in Foods$93018834 997 $aUNINA