Acrylamide: Update on Selected Research Activities Conducted by the European Food and Drink Industry

Autor: Hans Lingnert, Marianne Gunilla Lindblom, Silvani D, D. H. Tallmadge, Müller D, Gondé P, David Vincent Zyzak, Matissek R, Whitmore T, Alfred Studer, Thompson G, van Eijck P, Richard H. Stadler, Imre Blank, Wood J, Ashby P, Taeymans D, Andersson A, Faivre, Lalljie Sp

Publikováno v: Journal of AOAC INTERNATIONAL. 88:234-241

This paper reviews the progress made by the European food and drink industry (CIAA) on acrylamide with regard to analytical methods, mechanisms of formation, and mitigation research in the major food categories. It is an update on the first CIAA revi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c3dd1fda3dee432a7e77120a3a9be4a8
https://doi.org/10.1093/jaoac/88.1.234

Analysis of food taints and off-flavours: a review.

Autor: Ridgway K; Safety and Environmental Assurance Centre, Unilever Colworth, Bedford MK44 1LQ, UK. kathy.ridgway@unilever.com, Lalljie SP, Smith RM

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Risk-benefit considerations of mitigation measures on acrylamide content of foods--a case study on potatoes, cereals and coffee.

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