Azala

New Frontiers in Acrylamide Study in Foods

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...

Deskribapen osoa

Gorde:
Formatua: Online
Hizkuntza:ingelesa
Argitaratua: MDPI - Multidisciplinary Digital Publishing Institute 2021
Gaiak:
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
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Sarrera elektronikoa:ONIX_20210501_9783036500300_58
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Internet

ONIX_20210501_9783036500300_58

Antzeko izenburuak