000			04225naaaa2200913uu 4500
001			https://directory.doabooks.org/handle/20.500.12854/68314
005			20220220063158.0
020			_abooks978-3-0365-0031-7
020			_a9783036500300
020			_a9783036500317
024	7		_a10.3390/books978-3-0365-0031-7 _cdoi
041	0		_aEnglish
042			_adc
072		7	_aGP _2bicssc
072		7	_aPS _2bicssc
072		7	_aJFCV _2bicssc
100	1		_aMesías, Marta _4edt
700	1		_aDelgado-Andrade, Cristina _4edt
700	1		_aMorales, Francisco J. _4edt
700	1		_aMesías, Marta _4oth
700	1		_aDelgado-Andrade, Cristina _4oth
700	1		_aMorales, Francisco J. _4oth
245	1	0	_aNew Frontiers in Acrylamide Study in Foods : Formation, Analysis and Exposure Assessment
260			_aBasel, Switzerland _bMDPI - Multidisciplinary Digital Publishing Institute _c2021
300			_a1 electronic resource (156 p.)
506	0		_aOpen Access _2star _fUnrestricted online access
520			_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.
540			_aCreative Commons _fhttps://creativecommons.org/licenses/by/4.0/ _2cc _4https://creativecommons.org/licenses/by/4.0/
546			_aEnglish
650		7	_aResearch & information: general _2bicssc
650		7	_aBiology, life sciences _2bicssc
650		7	_aFood & society _2bicssc
653			_aacrylamide
653			_abiscuits
653			_amitigation measures
653			_abenchmark levels
653			_acontaminant
653			_apotato crisps
653			_adietary intake
653			_aexposure
653			_aconsumers
653			_areducing sugars
653			_aglucose
653			_aasparagine
653			_apotato
653			_acultivar
653			_astorage time
653			_adetection
653			_arapid methods
653			_afood safety
653			_apanela
653			_aprocessing
653			_afuranic compounds
653			_aantioxidants
653			_anon-enzymatic browning
653			_achicken
653			_aair frying
653			_adeep-fat frying
653			_apolycyclic aromatic hydrocarbons
653			_acoffee cascara
653			_ainstant beverage
653			_aMaillard reaction
653			_amelanoidins
653			_adomestic habits
653			_afrench fries
653			_afrying habits
653			_ahouseholds
653			_aoil
653			_aacrylamide reduction
653			_atable olives
653			_asterilization
653			_aadditives
653			_achemical process contaminants
653			_aMaillard reactions
653			_arisk/benefits
653			_amitigations
856	4	0	_awww.oapen.org _uhttps://mdpi.com/books/pdfview/book/3324 _70 _zDOAB: download the publication
856	4	0	_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/68314 _70 _zDOAB: description of the publication
999			_c70775 _d70775