Acrylamide in French fries prepared at primary school canteens-Reference-Cited by-同舟云学术

Acrylamide in French fries prepared at primary school canteens

Published:2020 Issue:2 Volume:11 Page:1489-1497
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Mesias Marta¹²³⁴^ORCID,Delgado-Andrade Cristina¹²³⁴^ORCID,Holgado Francisca¹²³⁴^ORCID,Morales Francisco J.¹²³⁴^ORCID

Affiliation:

1. Institute of Food Science

2. Technology and Nutrition (ICTAN-CSIC)

3. Madrid

4. Spain

Abstract

Children are one of the most exposed groups to dietary acrylamide with ‘potato fried products’ that account for up to half the total exposure to this contaminant.

Funder

Ministerio de Economía y Competitividad

Ministerio de Ciencia, Innovación y Universidades

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02482D

Reference41 articles.

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2. Acrylamide from Maillard reaction products

3. FDA (Food and Drug Administration) , Guidance for Industry Acrylamide in Foods , 2016 , https://www.fda.gov/media/87150/download (accessed August 2019)

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