Processing Contaminants: Acrylamide

Encyclopedia of Food Safety

Volumn 2, Issue , 2014, Pages 363-370

  Skog, K ^a   Viklund, G ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

Acrylamide; Asparagine; Cancer; Chemical hazards; Exposure; Formation; Glycidamide; Heat treated foods; Intake; Maillard reaction; Mitigation; Model system; Potato products; Process induced changes; Processing contaminant; Sugar

Indexed keywords

EID: 84973456826     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-378612-8.00206-7     Document Type: Chapter

References (10)

1. Claus A., Carle R., Schieber A. Acrylamide in cereal products: A review. Journal of Cereal Science 2008, 47(2):118-133.
2. Dybing E., Farmer P.B., Andersen M., Fennell T.R., Lalljie S, et al. Human exposure and internal dose assessments of acrylamide in food. Food and Chemical Toxicology 2005, 43(3):365-410.
3. European Food Safety Authority (2009) Results on the monitoring of acrylamide levels in food. EFSA Journal 8(5): 1599 (available online:). http://www.efsa.europa.eu/en/efsajournal/doc/285r.pdf;doi:10.2903/j.efsa.2009.285r/.
4. Chemistry and Safety of Acrylamide in Food 2005, Springer, USA. M. Friedman, D. Mottram (Eds.).
5. Motarjemi Y., Stadler R., Studer A. Application of the HACCP approach for the Management of Processing Contaminants. Process Induced Food Toxicants and Health Risks 2009, John Wiley & Sons Inc, New Jersey. R.H. Stadler, D. Lineback (Eds.).
6. Acrylamide and Other Hazardous Compounds in Heat-Treated Foods 2006, Woodhead Publishing Ltd, Cambridge, UK. K. Skog, J. Alexander (Eds.).
7. Zhang Y., Zhang G., Zhang Y. Occurrence and analytical methods of acrylamide in heat-treated foods: Review and recent developments. Journal of Chromatography A 2005, 1075(1-2):1-21.
8. -European Food Safety Authority: Acrylamide. http://www.efsa.europa.eu/en/topics/topic/acrylamide.htm.
9. -FoodDrinkEurope updates industry-wide Toolbox to help manufacturers further mitigate Acrylamide. http://www.fooddrinkeurope.eu/publication/fooddrinkeurope-updates-industry-wide-toolbox-to-help-manufacturers-further/.
10. -World Health Organization: Acrylamide levels in food should be reduced because of public health concern says UN expert committee. http://www.who.int/mediacentre/news/notes/2005/np06/en/.