Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review-Reference-Cited by-同舟云学术

Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review

Published:2023-02-07 Issue:1 Volume:40 Page:185-211
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Pesce Francesco¹,Ponzo Valentina²,Mazzitelli Davide³,Varetto Paolo³,Bo Simona²,Saguy I. Sam⁴

Affiliation:

1. Department of Agricultural, Forest and Food Sciences, University of Torino, Torino, Italy

2. Department of Medical Sciences, University of Torino, Torino, Italy

3. Department of Reseach and Development, Soremartec Italia Srl, Alba, CN, Italy

4. Robert H. Smith Faculty of Agriculture, Food & Environment, The Hebrew University of Jerusalem, Jerusalem, Israel

Funder

funding

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2023.2164896

Reference170 articles.

1. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs

2. Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

3. European Commission (EC). 2021. Acrylamide. https://ec.europa.eu/food/safety/chemical-safety/contaminants/catalogue/acrylamide_en (accessed Jan 29 2022).

4. Levels of acrylamide in foods included in ‘the first French total diet study on infants and toddlers’

5. Acrylamide tissue distribution and genotoxic effects in a common viral infection in mice

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