Processing issues

No abstract is available for this paper.

• Publication year

  2022

• Venue

  Ensuring Global Food Safety

• Publication date

  Unknown publication date

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1016/b978-0-12-816011-4.00021-5
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011-2015 data

  2019cited by this paper
• Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk Assessment.

  2019cited by this paper
• Acrylamide

  2019cited by this paper
• Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips

  2018cited by this paper
• Thermal processing food-related toxicants: a review

  2018cited by this paper
• Ways to reduce the acrylamide formation in cracker products

  2018cited by this paper
• Furan in food - a review.

  2018cited by this paper
• Overview on mitigation of acrylamide in starchy fried and baked foods.

  2018cited by this paper
• Reduction in Dietary Acrylamide Exposure—Impact of Potatoes with Low Acrylamide Potential

  2017cited by this paper
• Risks for public health related to the presence of furan and methylfurans in food

  2017cited by this paper
• Furan, 2-methylfuran and 3-methylfuran in coffee on the Canadian market

  2016cited by this paper
• The use of asparaginase to reduce acrylamide levels in cooked food.

  2016cited by this paper
• Simultaneous determination of furan and 2-alkylfurans in heat-processed foods by automated static headspace gas chromatography-mass spectrometry

  2016cited by this paper
• The Increasing Use of Interesterified Lipids in the Food Supply and Their Effects on Health Parameters.

  2016cited by this paper
• Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods

  2016cited by this paper
• The Effect of Biological (Yeast) Treatment Conditions on Acrylamide Formation in Deep-fried Potatoes

  2015cited by this paper
• [Not Available].

  2015cited by this paper
• Effect of asparaginase on flavour formation in roasted coffee

  2015cited by this paper
• Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?

  2015cited by this paper
• Acrylamide in Food Products: A Review

  2014cited by this paper
• Reduction of Furan Formation by High-Pressure High-Temperature Treatment of Individual Vegetable Purées

  2014cited by this paper
• Risks of dietary acrylamide exposure: a systematic review.

  2014cited by this paper
• The trans-fat ban--food regulation and long-term health.

  2014cited by this paper
• Current issues in dietary acrylamide: formation, mitigation and risk assessment.

  2014cited by this paper
• Relation between dietary acrylamide exposure and biomarkers of internal dose in Canadian teenagers

  2014cited by this paper
• Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment

  2014cited by this paper
• Dietary Acrylamide and Human Cancer: A Systematic Review of Literature

  2014cited by this paper
• Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation

  2014cited by this paper
• International differences in cost and consumption of ready-to-consume food and drink products: United Kingdom and Brazil, 2008–2009

  2013cited by this paper
• What are the trans fatty acids issues in foods after discontinuation of industrially produced trans fats? Ruminant products, vegetable oils, and synthetic supplements

  2013cited by this paper
• Asparaginase for acrylamide mitigation in food.

  2013cited by this paper
• Relationship between antioxidants and acrylamide formation: A review

  2013cited by this paper
• Trans-fatty acids, dangerous bonds for health? A background review paper of their use, consumption, health implications and regulation in France

  2013cited by this paper
• Supercritical fluid extraction as a potential mitigation strategy for the reduction of acrylamide level in coffee

  2013cited by this paper
• Effect of steam baking on acrylamide formation and browning kinetics of cookies.

  2012cited by this paper
• Meat

  2012cited by this paper
• Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies

  2012cited by this paper
• Review of epidemiologic studies of dietary acrylamide intake and the risk of cancer

  2012cited by this paper
• Acrylamide in foods: a review of the science and future considerations.

  2012cited by this paper
• Toxicology and carcinogenesis studies of acrylamide (CASRN 79-06-1) in F344/N rats and B6C3F1 mice (feed and drinking water studies).

  2012cited by this paper
• Consumption of ultra-processed foods and likely impact on human health. Evidence from Canada

  2012cited by this paper
• Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

  2012cited by this paper
• N7-glycidamide-guanine DNA adduct formation by orally ingested acrylamide in rats: a dose-response study encompassing human diet-related exposure levels.

  2012cited by this paper
• Mechanistic insights into furan formation in Maillard model systems.

  2011cited by this paper
• Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

  2011cited by this paper
• Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching

  2011cited by this paper
• Dietary acrylamide intake and risk of breast cancer in the UK women's cohort

  2010cited by this paper
• A review on the beneficial aspects of food processing.

  2010cited by this paper
• Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry

  2010cited by this paper
• Development of an analytical method and survey of foods for furan, 2-methylfuran and 3-methylfuran with estimated exposure

  2010cited by this paper
• Trans fats in America: a review of their use, consumption, health implications, and regulation.

  2010cited by this paper
• Automated headspace solid-phase microextraction versus headspace for the analysis of furan in foods by gas chromatography-mass spectrometry.

  2009cited by this paper
• Determining the effect of calcium cations on acrylamide formation in cooked wheat products using a model system.

  2009cited by this paper
• Evaluating the potential for enzymatic acrylamide mitigation in a range of food products using an asparaginase from Aspergillus oryzae.

  2009cited by this paper
• Consumption and health effects of trans fatty acids: a review.

  2009cited by this paper
• The effect of asparaginase on acrylamide formation in French fries.

  2008cited by this paper
• Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health Study

  2008cited by this paper
• Acrylamide carcinogenicity.

  2008cited by this paper
• Acrylamide intake through diet and human cancer risk.

  2008cited by this paper
• Acrylamide in bread. Effect of prooxidants and antioxidants

  2008cited by this paper
• Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

  2008cited by this paper
• Chloropropanols and Chloroesters

  2008cited by this paper
• Effect of consumer cooking on furan in convenience foods

  2008cited by this paper
• Determination of acrylamide during roasting of coffee.

  2008cited by this paper
• Correlation of urinary furan with plasma gamma-glutamyltranspeptidase levels in healthy men and women.

  2008cited by this paper
• Dietary acrylamide intake and the risk of renal cell, bladder, and prostate cancer.

  2008cited by this paper
• Using dietary exposure and physiologically based pharmacokinetic/pharmacodynamic modeling in human risk extrapolations for acrylamide toxicity.

  2008cited by this paper
• Hazards of dietary furan.

  2008cited by this paper
• Formation of furan and methylfuran by maillard-type reactions in model systems and food.

  2008cited by this paper
• Mitigation Strategies to Reduce Acrylamide Formation in Fried Potato Products

  2008cited by this paper
• Acrylamide-induced nerve terminal damage: relevance to neurotoxic and neurodegenerative mechanisms.

  2008cited by this paper
• Optimization of the blanching process to reduce acrylamide in fried potatoes

  2008cited by this paper
• Factors affecting thermally induced furan formation.

  2008cited by this paper
• Reducing acrylamide precursors in raw materials derived from wheat and potato.

  2008cited by this paper
• Review of methods for the reduction of dietary content and toxicity of acrylamide.

  2008cited by this paper
• Comparison of potato varieties between seasons and their potential for acrylamide formation

  2008cited by this paper
• Exploration of different methods to assess dietary acrylamide exposure in pregnant women participating in the Norwegian Mother and Child Cohort Study (MoBa).

  2008cited by this paper
• Effectiveness of methods for reducing acrylamide in bakery products.

  2008cited by this paper
• A review of the occurrence, formation and analysis of furan in heat-processed foods

  2007cited by this paper
• Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries

  2007cited by this paper
• Acrylamide formation is prevented by divalent cations during the Maillard reaction

  2007cited by this paper
• Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

  2007cited by this paper
• Lipids

  2007cited by this paper
• Furan formation in sugar solution and apple cider upon ultraviolet treatment.

  2007cited by this paper
• Genetic and agronomic approaches to decreasing acrylamide precursors in crop plants

  2007cited by this paper
• Analysis of heat-induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food

  2007cited by this paper
• Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries.

  2007cited by this paper
• Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea.

  2007cited by this paper
• Acrylamide in fried and roasted potato products: A review on progress in mitigation

  2007cited by this paper
• Data requirements for risk assessment of furan in food

  2007cited by this paper
• Urinary acrylamide metabolites as biomarkers for short-term dietary exposure to acrylamide.

  2007cited by this paper
• Formation of furan and methylfuran from ascorbic acid in model systems and food

  2007cited by this paper
• The German minimization concept for acrylamide

  2007cited by this paper
• Acrylamide in cereal and cereal products: A review on progress in level reduction

  2007cited by this paper
• Occurrence of acrylamide in selected foods and mitigation options

  2007cited by this paper
• Furan in food: Headspace method and product survey

  2007cited by this paper
• Acrylamide in coffee: Review of progress in analysis, formation and level reduction

  2007cited by this paper
• Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

  2007cited by this paper
• Acrylamide reduction under different pre-treatments in French fries

  2007cited by this paper
• European Union database of acrylamide levels in food: Update and critical review of data collection

  2007cited by this paper

• Hazardous chemicals in extruded food: a comprehensive review of their occurrence, detection, toxicity, and mitigation strategies

  2025cites this paper
• Zeolite-encapsulated catalyst for the biomass conversion: Recent and upcoming advancements

  2024cites this paper
• Current status on manufacturing routes to produce metal matrix composites: State-of-the-art

  2023cites this paper
• Influence of Reinforcement Particle Parameters on the Homogeneity of Particle Distribution in Semi-Solid Formed Aluminium Matrix Composites

  2023cites this paper
• Impact of BN and WC Particulate Reinforcements on Mechanical Properties and Damage Development of Al-2048 Metal Matrix Composites

  2022cites this paper