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...
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| 格式: | Online |
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| 語言: | 英语 |
| 出版: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| 主題: | |
| 在線閱讀: | ONIX_20210501_9783036500300_58 |
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| _version_ | 1869515213141704704 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-68314 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-683142024-03-28T03:30:44Z New Frontiers in Acrylamide Study in Foods Mesías, Marta Delgado-Andrade, Cristina Morales, Francisco J. 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 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. 2021-05-01T15:06:45Z 2021-05-01T15:06:45Z 2021 book ONIX_20210501_9783036500300_58 9783036500300 9783036500317 https://directory.doabooks.org/handle/20.500.12854/68314 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/3324 https://mdpi.com/books/pdfview/book/3324 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-0031-7 10.3390/books978-3-0365-0031-7 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036500300 9783036500317 156 Basel, Switzerland open access |
| spellingShingle | 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 New Frontiers in Acrylamide Study in Foods |
| title | New Frontiers in Acrylamide Study in Foods |
| title_full | New Frontiers in Acrylamide Study in Foods |
| title_fullStr | New Frontiers in Acrylamide Study in Foods |
| title_full_unstemmed | New Frontiers in Acrylamide Study in Foods |
| title_short | New Frontiers in Acrylamide Study in Foods |
| title_sort | new frontiers in acrylamide study in foods |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20210501_9783036500300_58 |