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...

وصف كامل

محفوظ في:
التفاصيل البيبلوغرافية
مؤلفون مشاركون: Mesías, Marta, Delgado-Andrade, Cristina, Morales, Francisco J.
التنسيق: Livro
اللغة:Inglês
منشور في: MDPI - Multidisciplinary Digital Publishing Institute 2021
الموضوعات:
bic Book Industry Communication::G Reference, information & interdisciplinary subjects::GP Research & information: general
bic Book Industry Communication::P Mathematics & science::PS Biology, life sciences
bic Book Industry Communication::J Society & social sciences::JF Society & culture: general::JFC Cultural studies::JFCV 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
الوصول للمادة أونلاين:https://directory.doabooks.org/handle/20.500.12854/68314
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