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

• Autore: Mesías Marta
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
• Descrizione fisica: 1 online resource (156 p.)
• Soggetto topico: Biology, life sciences; Food & society; Research & information: general
• Soggetto non controllato: acrylamide; acrylamide reduction; additives; air frying; antioxidants; asparagine; benchmark levels; biscuits; chemical process contaminants; chicken; coffee cascara; consumers; contaminant; cultivar; deep-fat frying; detection; dietary intake; domestic habits; exposure; food safety; french fries; frying habits; furanic compounds; glucose; households; instant beverage; Maillard reaction; Maillard reactions; melanoidins; mitigation measures; mitigations; non-enzymatic browning; oil; panela; polycyclic aromatic hydrocarbons; potato; potato crisps; processing; rapid methods; reducing sugars; risk/benefits; sterilization; storage time; table olives
• Persona (resp. second.): Delgado-AndradeCristina; MoralesFrancisco J; MesíasMarta
• Sommario/riassunto: 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 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.
• Altri titoli varianti: New Frontiers in Acrylamide Study in Foods
• Titolo autorizzato: New Frontiers in Acrylamide Study in Foods
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910557129903321
• Lo trovi qui: Univ. Federico II