Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox-Reference-Cited by-同舟云学术

Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox

Published:2016 Issue:6 Volume:7 Page:2516-2525
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Palermo M.¹²³⁴,Gökmen V.⁵⁶⁷⁸,De Meulenaer B.⁹¹⁰¹¹¹²¹³,Ciesarová Z.¹⁴¹⁵¹⁶¹⁷,Zhang Y.¹⁸¹⁹²⁰²¹²²,Pedreschi F.²³²⁴²⁵²⁶,Fogliano V.²⁷²⁸²⁹³⁰

Affiliation:

1. Department of Food Science

2. University of Naples Federico II

3. I-80055 Portici

4. Italy

5. Department of Food Engineering

6. Hacettepe University

7. 06800 Beytepe

8. Turkey

9. NutriFOODchem group

10. Department of Food Safety and Food Quality (member of Food2Know)

11. Ghent University

12. B-9000 Gent

13. Belgium

14. Food Research Institute

15. NPPC National Agricultural and Food Centre

16. 824 75 Bratislava

17. Slovakia

18. Department of Food Science and Nutrition

19. School of Biosystems Engineering and Food Science

20. Zhejiang University

21. Hangzhou

22. PR China

23. Department of Chemical and Bioprocess Engineering

24. Pontificia Universidad Católica de Chile

25. Santiago

26. Chile

27. Food Quality & Design Group

28. Wageningen University

29. 6700 EV Wageningen

30. The Netherlands

Abstract

Not all the strategies proposed in FoodDrinkEurope toolbox have equal value in terms of efficacy and cost/benefit ratio.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO00655D

Reference66 articles.

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2. E. Capuano and V.Fogliano, Encyclopedia of Food and Health, Elsevier, 2015, in press

3. Results on acrylamide levels in food from monitoring years 2007-2009 and Exposure assessment

4. Acrylamide is formed in the Maillard reaction

5. Current issues in dietary acrylamide: formation, mitigation and risk assessment

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