Chemistry and Safety of Acrylamide in Food
|
|
|
- Moris Ray
- 5 years ago
- Views:
Transcription
1 Chemistry and Safety of Acrylamide in Food Mendel Friedman Don Mottram
2
3 Acrylamide in Food: The Discovery and its Implications 1 Margareta Törngvis t Acrylamide Neurotoxicity : Neurological, Morphological and Molecular Endpoints in Animal Models 2 1 Richard M. LoPachin The Role of Epidemiology in Understanding the Relationshi p Between Dietary Acrylamide and Cancer Risk i n Humans 3 9 Lorelei A. Mucci and Hans-Olov Adami Mechanisms of Acrylamide Induced Rodent Carcinogenesis 49 James E. Klaunig and Lisa M. Kamenduli s Exposure to Acrylamide 63 Barbara J. Petersen and Nga Tran Acrylamide and Glycidamide : Approach Towards Risk Assessment Based on Biomarker Guided Dosimetry of Genotoxic/Mutagenic Effects in Human Blood 77 Mathias Baum, Evelyne Fauth, Silke Fritzen, Armin Herrmann, Peter Mertes, Melanine Rudolphi, Thomas
4 Spormann, Heinrich Zankl, Gerhard Eisenbrand and Daniel Berto w Pilot Study of the Impact of Potato Chips Consumption o n Biomarkers of Acrylamide Exposure 89 Hubert W. Vesper, Hermes Licea-Perez, Tunde Myers, Maria Ospina, and Gary L. Mayer s LC/MS/MS Method for the Analysis of Acrylamide an d Glycidamide Hemoglobin Adducts 97 Maria Ospina, Hubert W. Vesper, Hermes Licea-Perez, Tunde Myers, Luchuan Mi, and Gary L. Mayers Comparison of Acrylamide Metabolism in Humans an d Rodents 109 Timothy R. Fennell and Marvin A. Friedman Kinetic and Mechanistic Data for a Human Physiologicall y Based Pharmacokinetic (PBPK) Model for Acrylamide. 117 Melvin E. Andersen, Joseph Scimeca, and Stephen S. Olin In Vitro Studies of the Influence of Certain Enzymes on th e Detoxification of Acrylamide and Glycidamide in Blood 127 Birgit Paulsson, Margareta Warholm, Agneta Rannug, an d Margareta Törngvist Biological Effects of Maillard Browning Products that Ma y Affect Acrylamide Safety in Food 135 Mendel Friedman Acrylamide: Formation in Different Foods and Potential Strategies for Reduction 157 Richard H. Stadler Mechanisms of Acrylamide Formation : Maillard-Induce d Transformations of Asparagine Blank, F. Robert, T. Goldmann, P. Pollien, N. Varga, S. Devaud, F. Saucy, T. Hyunh-Ba, and R. H. Stadler
5 Mechanistic Pathways of Formation of Acrylamide fro m Different Amino Acids 19 1 Varoujan A. Yalayan, Carolina Perez Locas, Andrze j Wronowski and John O'Brie n New Aspects on the Formation and Analysis of Acrylamide 205 Peter Schieberle, Peter Kohler and Michael Granvog l Formation of Acrylamide from Lipids 223 Stefan Ehling, Matt Hengel and Kakyuki Shibamot o Kinetic Models as a Route to Control Acrylamide Formation i n Food 235 Bronislaw L. Wedzicha, Donald S. Mottram, J. Stephen Elmore, Georgios Koutsidis and Andrew T. Dodson The Effect of Cooking on Acrylamide and its Precursors i n Potato, Wheat, and Rye 255 J. Stephen Elmore, Georgios Koutsidis, Andrew T. Dodson and Donald S. Mottram Determination of Acrylamide in Various Food Matrices Using a Single Extract; Evaluation of LC and GC Mas s Spectrometric Method 27 1 Adam Becalski, Banjamin P.-Y. Lau, David Lewis, Stephe n W. Seaman, and Wing F. Sun Some Analytical Factors Affecting Measured Levels o f Acrylamide in Food Products 285 Sune Eriksson and Patrik Karlsson Analysis of Acrylamide in Food 293 Reinhard Matissek and Marion Rater s On Line Monitoring of Acrylamide Formation 303 David J. Cook, Guy A. Channell, and Andrew J. Taylor Factors That Influence the Acrylamide Content of Heated Foods 317
6 Per Rydberg, Sune Eriksson, Eden Tareke, Patrik Karlsson, Lar Ehrenberg, and Margareta Törnqvis t Model Systems for Evaluating Factors Affecting Acrylamid e Formation in Deep Fried Foods 329 R. C. Lindsay and S. Jang Controlling Acrylamide in French Fry and Potato Chip Model s and a Mathematical Model of Acrylamide Formation 343 Yeonhwa Park, Heewon Yang, Jayne M. Storkson, Karen J. Albright, Wei Liu, Robert C. Lindsay, and Michael W. Pariza Quality Related Minimization of Acrylamide Formation - An Integrated Approach 35 7 Knut Franke, Marco Sell, and Ernst H. Reimerdes Genetic, Physiological, and Environmental Factors Affectin g Acrylamide Concentration in Fried Potato Products 37 1 Erin M. Silva and Philipp W. Simo n Acrylamide Reduction in Processed Foods 387 A. B. Hanley, C. Offen, M. Clarke, B. Ing, M. Roberts and R. Burc h Chemical Intervention Strategies for Substantial Suppression o f Acrylamide Formation in Fried Potato Products 393 Robert C. Lindsay and Sungjoon Jang Acrylamide in Japanese Processed Foods and Factors Affectin g Acrylamide Level in Potato Chips and Tea 405 Misuro Yoshida, Hiroshi Ono, Yoshimiro Chuda, Hirosh i Yada, Mayumi Ohnishi-Kameyama, Hidetak a Hobayashi, Akiko Ohara-Takada, Chie Matsura-Endo, Motoyuki Mori, Nobuyuki Hayashi, and Yuich i Yamaguch i The Formation of Acrylamide in UK Cereal Products 41 5 Peter Sadd and Colin Hamlet
7 Factors Influencing Acrylamide Formation in Gingerbread 43 1 Thomas M. Amrein, Barbara Schonbachler, Felix Escher, and Renato Amad o Effects of Consumer Food Preparation on Acrylamid e Formation 44 7 Lauren S. Jackson and Fadwa Al-Tahe r Index 467
Chemistry and Safety of Acrylamide in Food
Chemistry and Safety of Acrylamide in Food ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY Editorial Board: NATHAN BACK, State University of New York at Buffalo IRUN R. COHEN, The Weizmann Institute of Science
Impact of additives to lower the formation of acrylamide in a potato model system through ph reduction and other mechanisms
Available online at www.sciencedirect.com Food Chemistry 107 (2008) 26 31 Food Chemistry www.elsevier.com/locate/foodchem Impact of additives to lower the formation of acrylamide in a potato model system
Acrylamide formation and its impact on the mechanism of the early Maillard reaction
Journal of Food and Nutrition Research Vol. 48, 2009, No. 1, pp. 1 7 Acrylamide formation and its impact on the mechanism of the early Maillard reaction VAROUJAN A. YAYLAYAN Summary The contribution of
Impact of L-asparaginase on acrylamide content in potato products
Journal of Food and Nutrition Research Vol. 45, 2006, No. 4, pp. 141-146 Impact of L-asparaginase on acrylamide content in potato products ZUZANA CIESAROVÁ - EUGEN KISS - PETRA BOEGL Summary The impact
Working Group 1: Mechanisms of Formation of Acrylamide in Food. Summary Report
N H 2 CO 2 H O 2 N O O O NH 2 NH 2 NH 2 Asparagine Acrylamide 1 Working Group 1: Mechanisms of Formation of Acrylamide in Food Summary Report 1 Proposed Mechanism of Acrylamide formation from asparagines
Current Status on Acrylamide Research in Food - Analytics, Formation, Toxicity -
Current Status on Acrylamide Research in Food - Analytics, Formation, Toxicity - AA = f(c, T, a W, t, p, p) 8 th International Symposium on the Maillard Reaction, Charleston, August 29 September 01, 2004
Reducing Acrylamide in Fried Snack Products by Adding Amino Acids CHEONG
JFS C: Food Chemistry and Toxicology Reducing Acrylamide in Fried Snack Products by Adding Amino Acids CHEONG TAE AE KIM IM,, EUN UN-S -SUN HWANG WANG, AND HYONG JOO LEE EE ABSTRACT CT: The aims of this
Acrylamide in Foods: An Important International Issue
Acrylamide in Foods: An Important International Issue 2013 Fera-JIFSAN Annual Symposium FDA, Harvey W. Wiley Bldg Auditorium College Park, MD June 12-13, 2013 Acrylamide in Foods Acrylamide - industrial
Acrylamide concentrations in potato crisps in Europe from 2002 to 2011
Food Additives & Contaminants: Part A, 2013 Vol. 30, No. 9, 1493 1500, http://dx.doi.org/10.1080/19440049.2013.805439 Acrylamide concentrations in potato crisps in Europe from 2002 to 2011 Stephen J. Powers
Effect of Microwave Blanching on Acrylamide Content and Quality Attributes of French Fries Sezin Tuta a, Koray Palazoglu a, Vural Gökmen b
Effect of Microwave Blanching on Acrylamide Content and Quality Attributes of French Fries Sezin Tuta a, Koray Palazoglu a, Vural Gökmen b a Department of Food Engineering, Mersin,Turkiye(sezintuta@gmail.com,
Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide forming potential in potato
Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide forming potential in potato Article Published Version Creative Commons: Attribution 3.0 (CC BY) Open
Chemical and Physical Aspects of Acrylamide Formation in Low Moisture Systems
Chemical and Physical Aspects of Acrylamide Formation in Low Moisture Systems 227 th ACS Meeting on Acrylamide, Anaheim, March 30 th, 2004 I. Blank, T. Davidek, T. Goldmann, P. Pollien, F. obert,. Stadler,
AMINO ACID PROFILE IN LATVIAN POTATO VARIETIES PREPARED BY VARIOUS COOKING METHODS Irisa Murniece, Daina Karklina, Ruta Galoburda
AMINO ACID PROFILE IN LATVIAN POTATO VARIETIES PREPARED BY VARIOUS COOKING METHODS Irisa Murniece, Daina Karklina, Ruta Galoburda Latvia University of Agriculture, Faculty of Food Technology Liela Street
COUNCIL FOR AGRICULTURAL SCIENCE AND AND TECHNOLOGY 1 NUMBER 32 JUNE 2006
COUNCIL FOR AGRICULTURAL SCIENCE AND AND TECHNOLOGY 1 NUMBER 32 JUNE 2006 ACRYLAMIDE IN FOOD INTRODUCTION In April 2002, researchers at the Swedish National Food Administration and Stockholm University,
Differences in hemoglobin adduct levels of acrylamide in the general population with respect to dietary intake, smoking habits and gender.
Differences in hemoglobin adduct levels of acrylamide in the general population with respect to dietary intake, smoking habits and gender. Hagmar, Lars; Wirfält, Elisabet; Paulsson, Birgit; Törnqvist,
Acrylamide in relation to asparagine in baked and toasted wheat and rye bread.
Acrylamide in relation to asparagine in baked and toasted wheat and rye bread. Kit Granby, Nikoline Juul Nielsen, Rikke V Hedegaard, Tue Christensen, Mette Kann, Leif H. Skibsted To cite this version:
Acrylamide Reduction in Potato Chips by Selection of Potato Variety Grown in Iran and Processing Conditions
Dublin Institute of Technology ARROW@DIT Articles School of Food Science and Environmental Health 2013-08-15 Acrylamide Reduction in Potato Chips by Selection of Potato Variety Grown in Iran and Processing
The effect of blanching process on acrylamide formation in potato crisps
International Journal of Farming and Allied Sciences Available online at www.ijfas.com 2014 IJFAS Journal-2014-3-12/1220-1224/ 31 December, 2014 ISSN 2322-4134 2014 IJFAS The effect of blanching process
POTENTIAL PROTECTIVE ROLE OF SELENIUM IN ACRYLAMIDE INTOXICATION. A BIOCHEMICAL STUDY
Studia Universitatis Vasile Goldiş, Seria Ştiinţele Vieţii Vol. 21, issue 2, 211, pp. 263-268 211 Vasile Goldis University Press (www.studiauniversitatis.ro) POTENTIAL PROTECTIVE ROLE OF SELENIUM IN ACRYLAMIDE
Acrylamide mitigation in foods an update. A Leatherhead Food Research white paper. June Swanston
Acrylamide mitigation in foods an update A Leatherhead Food Research white paper 59 June Swanston Acrylamide mitigation in foods an update The European Commission is expected to release new benchmark guidelines
Acrylamide Formation from Asparagine under Low Moisture Maillard Reaction Conditions. 2. Crystalline vs Amorphous Model Systems
4628 J. Agric. Food Chem. 2005, 53, 4628 4632 Acrylamide Formation from Asparagine under Low Moisture Maillard Reaction Conditions. 2. Crystalline vs Amorphous Model Systems FABIEN ROBERT, GILLES VUATAZ,
The CIAA Acrylamide Toolbox
The CIAA Acrylamide Toolbox The CIAA Acrylamide Toolbox Summary The CIAA Toolbox reflects the results of more than three years of industry cooperation to understand acrylamide formation and potential intervention
Investigation regarding influence of different food ingredients addition on the acrylamide level in bread
Romanian Biotechnological Letters Vol. 21, No. 5, 2016 Copyright 2016 University of Bucharest Printed in Romania. All rights reserved ORIGINAL PAPER Investigation regarding influence of different food
DETERMINATION OF ACRYLAMIDE IN COFFEE AND COFFEE PRODUCTS
VI, 2012, 1 37.. -,.... DETERMINATION OF ACRYLAMIDE IN COFFEE AND COFFEE PRODUCTS V. L. Hristova-Bagdasaryan, Zh. A. Tishkova and T. M. Vrabcheva National Centre for Public Health and Analysis So a : (AA)
Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland. Philippe Pollien, Christian Lindinger, Chahan Yeretzian, and Imre Blank*
Anal. Chem. 2003, 75, 5488-5494 Proton Transfer Reaction Mass Spectrometry, a Tool for On-Line Monitoring of Acrylamide Formation in the Headspace of Maillard Reaction Systems and Processed Food Philippe
Acrylamide content of selected Spanish foods: A survey of biscuits and bread derivatives
Acrylamide content of selected Spanish foods: A survey of biscuits and bread derivatives Jose A. Rufian-Henares, Gema Arribas-Lorenzo, Francisco J. Morales To cite this version: Jose A. Rufian-Henares,
Impact of Soaking in Salt Solutions after Blanching on Acrylamide Formation and Sensorial Quality of Potato Chips
Impact of Soaking in Salt Solutions after Blanching on Acrylamide Formation and Sensorial Quality of Potato Chips Dorin Bakhtiary Department of Food Science and Technology, Payame Noor University (PNU),
Linear and Non-Linear Kinetics in the Synthesis and Degradation of Acrylamide in Foods and Model Systems
Critical Reviews in Food Science and Nutrition, 46:489 517 (2006) Copyright C Taylor and Francis Group, LLC ISSN: 1040-8398 DOI: 10.1080/10408390600758280 Linear and Non-Linear Kinetics in the Synthesis
Factors affecting acrylamide formation in processed potato products A simulation approach
Factors affecting acrylamide formation in processed potato products A simulation approach Cummins, E* 1, F. Butler 1, N. Brunton 2 and R. Gormley 2 1 School of Agriculture, Food Science and Veterinary
Effect of Carbohydrates on Formation of Acrylamide in Cooked Food Models
219 J. Appl. Glycosci., 52, 219 224 (2005)!C 2005 The Japanese Society of Applied Glycoscience Effect of Carbohydrates on Formation of Acrylamide in Cooked Food Models (Received February 28, 2005 Accepted
Dietary acrylamide and risk of prostate cancer. Medical School, Boston, MA, USA; Centre for Public Health Sciences, University of Iceland,
Page 1 of 25 Dietary acrylamide and risk of prostate cancer Kathryn M. Wilson 1,3, Edward Giovannucci 1,2,3, Meir J. Stampfer 1,2,3, Lorelei A. Mucci 1,3,4 Departments of 1 Epidemiology and 2 Nutrition,
Dietary acrylamide intake and the risk of renal cell, bladder, and prostate cancer 1 3
Dietary acrylamide intake and the risk of renal cell, bladder, and prostate cancer 1 3 Janneke G Hogervorst, Leo J Schouten, Erik J Konings, R Alexandra Goldbohm, and Piet A van den Brandt ABSTRACT Background:
Acrylamide in So Many Foods?
Slide 1 An Update on Acrylamide in Food James R. Coughlin, Ph.D. Coughlin & Associates Newport Coast, California jrcoughlin@cox.net www.jrcoughlin-associates.com Acrylamide in Food Workshop October 28-30,
Acrylamide levels in potato crisps in Europe from 2002 to 2016
Acrylamide levels in potato crisps in Europe from 2002 to 2016 Article Published Version Creative Commons: Attribution 4.0 (CC BY) Open Access Powers, S. J., Mottram, D. S., Curtis, A. and Halford, N.
Analysis of Acrylamide in French Fries using Agilent Bond Elut QuEChERS AOAC kit and LC/MS/MS
Analysis of Acrylamide in French Fries using Agilent Bond Elut QuEChERS AOAC kit and LC/MS/MS Food Application Author Fadwa Al-Taher Institute for Food Safety and Health Illinois Institute of Technology
*EP A1* EP A1 (19) (11) EP A1 (12) EUROPEAN PATENT APPLICATION. (43) Date of publication: Bulletin 2004/21
(19) Europäisches Patentamt European Patent Office Office européen des brevets *EP001419703A1* (11) EP 1 419 703 A1 (12) EUROPEAN PATENT APPLICATION (43) Date of publication: 19.0.2004 Bulletin 2004/21
1. Emphasizing probable pathways. 2. Rejecting unlikely pathways
Prolog A general meeting held in hicago, ctober 28-30, 2002 evaluated the significance of food-borne acrylamide in foods. The information presented in the following paper attempted to bring together acrylamide
Quantification of 3-aminopropionamide in cocoa, coffee and cereal products
Eur Food Res Technol (2007) 225:857 863 DOI 10.1007/s00217-006-0492-9 ORIGINAL PAPER Quantification of 3-aminopropionamide in cocoa, coffee and cereal products Correlation with acrylamide concentrations
DISCUSSION GROUP 3. Mechanism of carcinogenicity. EFSA Scientific Colloquium on Acrylamide carcinogenicity, 22/23 May
DISCUSSION GROUP 3 Mechanism of carcinogenicity EFSA Scientific Colloquium on Acrylamide carcinogenicity, 22/23 May 2008 1 1. Review the recent evidence for the mutagenicity and genotoxicity of acrylamide
Science Read. 27 Feb. Is Cooking with an Air Fryer Healthier?
Science Read Issue 06 27 Feb Career Guidance Interesting Science Real Life Application Real Time News Upper Secondary Is Cooking with an Air Fryer Healthier? Written by Rachael Link, MS, RD on February
ACRYLAMIDE REDUCTION IN FRIED POTATO SLICES AND STRIPS BY USING ASPARAGINASE IN COMBINATION WITH CONVENTIONAL BLANCHING
ACRYLAMIDE REDUCTION IN FRIED POTATO SLICES AND STRIPS BY USING ASPARAGINASE IN COMBINATION WITH CONVENTIONAL BLANCHING Franco Pedreschi Plasencia Departamento de Ingeniería Química y Bioprocesos Pontificia
Division of Nutrition Science, Graduate School of Sagami Women s University, Sagamihara, Kanagawa , Japan 3
J Nutr Sci Vitaminol, 64, 340 346, 2018 Validity of Estimated Acrylamide Intake by the Dietary Record Method and Food Frequency Questionnaire in Comparison with a Duplicate Method: A Pilot Study Junpei
Effect of Roasting Process on the Concentration of Acrylamide and Pyrizines in Roasted Cocoa Beans from Different Origins
Available online at www.sciencedirect.com APCBEE Procedia 4 (2012 ) 204 208 ICAAA 2012: July 23-24, 2012, Singapore Effect of Roasting Process on the Concentration of Acrylamide and Pyrizines in Roasted
Acrylamide in Food Guidance for bakers that supply businesses other than local retailers
Acrylamide in Food Guidance for bakers that supply businesses other than local retailers Food businesses will be required to put in place specific measures to minimise acrylamide levels in certain foods
December 2007 Rev.11 1
December 2007 Rev.11 1 Table of contents Title Page Key Changes to the CIAA Acrylamide Toolbox / Status Nov 2007 5 Summary 7 Background 8 Acrylamide Formation 9 Glycidamide Formation in Food 10 Methods
White paper on acrylamide
White paper on acrylamide Presented to the EFSA Advisory Forum for consideration Outcome of the acrylamide workshop held in Brussels on March 28, 2003 Contents Summary 1 Introduction 2 Current knowledge
Acrylamide: do we have a problem?
Acrylamide: do we have a problem? Jan A. Delcour Laboratory of Food Chemistry Katholieke Universiteit Leuven FAVV Workshop, Brussels October 21, 2005 Overview Acknowledgements Background: Acrylamide in
Measures to reduce acrylamide in food
Measures to reduce acrylamide in food Koni Grob Official Food Control Authority of the Canton of Zurich, Switzerland ± Known background of AAformation 1. Only relevant source: free asparagine 2. Co-factors:
Acrylamide Formation in Potato Products
FINAL REPORT Project RMIS No. 5265 Acrylamide Formation in Potato Products Ashtown Food Research Centre RESEARCH & TRAINING FOR THE FOOD INDUSTRY RESEARCH REPORT NO 81 ACRYLAMIDE FORMATION IN POTATO PRODUCTS
Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry
Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry Raquel C. Medeiros Vinci, Frédéric Mestdagh, Nathalie De Muer, Carlos Van Peteghem, Bruno
Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study
JOURNAL OF NUTRITION FASTING AND HEALTH Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study Arezou Khezerlou 1, Mahmood Alizadeh-Sani 2, Nasim Zolfaghari Firouzsalari 3,
Effect of Acrylamide on Stomach, Cerebellum and Testis of the Albino Rat. By Hesham Noaman Abdel Raheem M.D. THESIS
Effect of Acrylamide on Stomach, Cerebellum and Testis of the Albino Rat By Hesham Noaman Abdel Raheem M.D. THESIS Acknowledgement should go to all persons who have assisted, in a way or another, to allow
RESULTS ON ACRYLAMIDE LEVELS IN FOOD FROM MONITORING YEAR
EFSA Journal 2010; 8(5):1599 SCIENTIFIC REPORT OF EFSA RESULTS ON ACRYLAMIDE LEVELS IN FOOD FROM MONITORING YEAR 2008 1 European Food Safety Authority 2, 3 European Food Safety Authority (EFSA), Parma,
1. Introduction. Keywords Acrylamide, French Fries, Belgian Potato Products, SPE, LC-MS/MS
Food and Public Health 2012, 2(5): 137-141 DOI: 10.5923/j.fph.20120205.04 Quantification of Acrylamide in Various Belgian Potato Products Using Solid Phase Extraction and Liquid Chromatography Tandem Mass
Results on the monitoring of acrylamide levels in food 1
EFSA Scientific Report (9) 8, 1- SCIENTIFIC REPORT OF EFSA Results on the monitoring of acrylamide levels in food 1 A Report of the Data Collection and Exposure Unit in Response to a request from the European
MAILLARD AND. PhD School/Program. Name: Field: Head: Science. Prof. Dr Livia. Simon Sarkadi, Department of. Supervisor: Food Science. defence process.
PhD School/Program Name: Field: Head: Supervisor: PhD School of Food Science Food Science Prof. József Felföldi, PhD Corvinus University of Budapest Prof. Dr Livia Simon Sarkadi, DSc Department of Food
In Vivo Doses of Acrylamide and Glycidamide in Humans after Intake of Acrylamide-Rich Food
TOXICOLOGICAL SCIENCES 119(1), 41 49 (2011) doi:10.1093/toxsci/kfq323 Advance Access publication October 15, 2010 In Vivo Doses of Acrylamide and Glycidamide in Humans after Intake of Acrylamide-Rich Food
The Maillard reaction in food: Progress made, challenges ahead Conference Report from the Eighth International Symposium on the Maillard Reaction
Trends in Food Science & Technology 17 (2006) 324 330 Conference Report The Maillard reaction in food: Progress made, challenges ahead Conference Report from the Eighth International Symposium on the Maillard
Addressing the Challenge of Acrylamide in the Bakery Sector
Addressing the Challenge of Acrylamide in the Bakery Sector Colin G Hamlet, Peter Sadd, Li Liang BCCC 2009 Technology Conference: Drivers For Success 26th and 27th March 2009 Stratford-Upon-Avon, Warwickshire
Scientific Opinion on acrylamide in food 1
EFSA Journal 2015;13(6):4104 ABSTRACT Scientific Opinion on acrylamide in food 1 EFSA Panel on Contaminants in the Food Chain (CONTAM) 2, 3 European Food Safety Authority (EFSA), Parma, Italy EFSA was
Acrylamid in Lebensmitteln
Acrylamid in Lebensmitteln D.Arnold, 29. August 2002 d.arnold@bgvv.de 1 Acrylamide: History, Uses and other Facts Acrylamide which was synthesised for the first time in 1949 is a substance with a long
OIL STABILITY ANALYSIS
Town and Gown Seminar Department of Chemistry Covenant University OIL STABILITY ANALYSIS Ogundele Timothy De-United Foods Limited, Ota, Nigeria. OBJECTIVES Discuss basic quality control incoming steps
Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide forming potential in potato
Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide forming potential in potato Published Version Open Access Muttucumaru, N., Powers, S. J., Elmore, J. S., Mottram,
Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health study
Int. J. Cancer: 122, 2094 2100 (2008) ' 2008 Wiley-Liss, Inc. Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health study Pelle Thonning Olesen
TB201: Comparison of the Efficacy of Sodium Acid Sulfate and Citric Acid Treatments in Reducing Acrylamide Formation in French Fries
The University of Maine DigitalCommons@UMaine Technical Bulletins Maine Agricultural and Forest Experiment Station 6-1-2009 TB201: Comparison of the Efficacy of Sodium Acid Sulfate and Citric Acid Treatments
Determination of acrylamide in banana based snacks by gas chromatography-mass spectrometry
(2010) Determination of acrylamide in banana based snacks by gas chromatography-mass spectrometry 1 Daniali, G., 1* Jinap, S., 1 Zaidul, S.I.M., 1, 2 Hanifah, N.L. 1 Center of Excellence for Food Safety
Acrylamide. Regulations come into force requiring mitigation of acrylamide: 18 April 2018
Acrylamide Regulations come into force requiring mitigation of acrylamide: 18 April 2018 What is acrylamide? Chemical formed during cooking due to chemical reaction of amino acids and sugar called the
Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products
Plant Biotechnology Journal (2016) 14, pp. 709 718 doi: 10.1111/pbi.12421 Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products
Nitrogen Management Effects on Tuber Yield, Quality, and Acrylamide Content of Five Processing Cultivars
Nitrogen Management Effects on Tuber Yield, Quality, and Acrylamide Content of Five Processing Cultivars Carl Rosen, James Crants, Asunta Thompson, and Marty Glynn University of Minnesota, North Dakota
The garlic ingredient diallyl sulfide inhibits cytochrome P450 2E1 dependent bioactivation of acrylamide to glycidamide
Toxicology Letters 164 (2006) 1 5 The garlic ingredient diallyl sulfide inhibits cytochrome P450 2E1 dependent bioactivation of acrylamide to glycidamide Dirk Taubert a,, Reinhild Glöckner b, Dieter Müller
SAFE POSITION PAPER:
SAFE POSITION PAPER: SAFE s mission is to improve the representation of ordinary citizens in the EU debate concerning the future of EU food regulation. SAFE is a non-profit European independent organization
Status Report on Acrylamide in Potato Products
Status Report on Acrylamide in Potato Products Teagasc, The National Food Centre Status Report on Acrylamide in Potato Products This status report was conducted as part of Task 1 of a research project
THE EFFECT OF USING COCONUT OIL, PALM OIL AND CORN OIL AS FRYING MEDIUM ON CONCENTRATION OF ACRYLAMIDE IN FERMENTED SOYBEANS PROCESSING*
THE EFFECT OF USING COCONUT OIL, PALM OIL AND CORN OIL AS FRYING MEDIUM ON CONCENTRATION OF ACRYLAMIDE IN FERMENTED SOYBEANS PROCESSING* Muhctaridi, Jutti Levita, Holida Rahmi L Department Pharmacy of
Contents Allocating Cancer-Directed Expenditures: Tensions Between Prevention, Early Detection and Treatment is Unnecessary
Contents 1 Allocating Cancer-Directed Expenditures: Tensions Between Prevention, Early Detection and Treatment is Unnecessary.... 1 Bruce E. Hillner and Thomas J. Smith 1.1 Introduction.... 1 1.2 Our Life
CHROMATOGRAPHY. Think about food Care about safety. Vol. 4 Acrylamide.
CHRMATGRAPHY Think about food Care about safety Vol. 4 Acrylamide www.mn-net.com Focus on acrylamide in food The global production and trading of food and feed products makes monitoring and control difficult.
Acrylamide in Foods Generated through Heating
2016 Food Safety Commission, Cabinet Office, Government of Japan doi: 10.14252/foodsafetyfscj.2016013s Risk Assessment Report: Contaminants Acrylamide in Foods Generated through Heating Summary Food Safety
FDA Activities on Acrylamide, Furan, and Perchlorate
FDA Activities on Acrylamide, Furan, and Perchlorate Lauren Posnick Robin, Sc.D. FDA/CFSAN/OPDF AMI SAC/IC Committee Meeting September 30, 2005 Acrylamide Background on Acrylamide First report, Sweden,
The Burden of Foodborne Chemicals
The Burden of Foodborne Chemicals Herman Gibb, Ph.D. Sciences International, Inc. WHO Consultation to Develop a Strategy for Estimating the Global Burden of Foodborne Diseases WHO Headquarters, Geneva
Heat-Generated Food Toxicants; Identification, Characterisation and Risk Minimisation
European Commission Food Quality and Safety Project no. 506820 HEATOX Heat-Generated Food Toxicants; Identification, Characterisation and Risk Minimisation Co-ordinator: Kerstin Skog, Lund University Scientific
Acrylamide Fact sheet
Netherlands Nutrition Centre The recognized authority in the field of healthy, safe and sustainable food Acrylamide Fact sheet Acrylamide is a chemical that naturally forms when starchy foods are heated
A biotech approach to tackle the acrylamide problem of potato. Jiming Jiang University of Wisconsin-Madison
A biotech approach to tackle the acrylamide problem of potato Jiming Jiang University of Wisconsin-Madison The Potato Value in the U.S. 1. #3 food crop, ~125 pounds per capita consumption in the U.S. since
Food Engineering and Bioprocess Technology Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani 12120, Thailand
REVIEW ARTICLE J. Food Sci. Technol. Nepal, Vol. 6, (19-30), 2010 ISSN: 1816-0727 Acrylamide: Thermally Induced Toxicant in Foods and Its Control Measures YAKINDRA PRASAD TIMILSENA, JYOTSNA SHRESTHA KHANAL
Received 9 November 2009; in final form 8 February 2010; published online 10 March 2010
Ann. Occup. Hyg., Vol. 54, No. 5, pp. 575 583, 2010 Ó The Author 2010. Published by Oxford University Press on behalf of the British Occupational Hygiene Society doi:10.1093/annhyg/meq010 Exposure Assessment
Biomarkers of acrylamide
Biomarkers of acrylamide Jan Alexander Department of Food Safety and Nutrition EFSA Colloquium on Acrylamide, Tabiano, Italy, 22-23 May 2008 Scheme of biomarkers Exposure Internal concentration Internal
Causes -lack of exercise -new and unhealthy eating habits -overeating -alcohol consumption -anxiety and stress -homesickness
Causes -lack of exercise -new and unhealthy eating habits -overeating -alcohol consumption -anxiety and stress -homesickness Effects -heart disease -type 2 diabetes -obesity -may increase your risk for
Numbers behind Infographic Assuming Future is around 10 years from now For explanation of scaling see the end of the document CURRENT PREDICTIVE POWER
Numbers behind Infographic Assuming Future is around 10 years from now For explanation of scaling see the end of the document CURRENT PREDICTIVE POWER Human Concordance of animal testing: 60% Calculated:
Acrylamide in Food - Mitigation Options
Acrylamide in Food - Mitigation Options Hans Lingnert SIK The Swedish Institute for Food and Biotechnology JIFSAN Workshop, April 13-15 2004 Structure The challenge Which are our main possibilities? What
Check list for follow up on acrylamide levels according to Commission Recommendation (Document C/2010/9681) Version:
Page 1/10 Check list for follow up on acrylamide levels according to Commission Recommendation (Document C/2010/9681) Version: 18.2.2011 1. Detailed product description: Brand name and product name: Sample....
3rd International Summit on Toxicology and Applied Pharmacology October 20-22, 2014, Chicago,USA. Gerhard Eisenbrand
3rd International Summit on Toxicology and Applied Pharmacology ctober 20-22, 2014, Chicago,USA Low Dose Effects of the Dietary Carcinogen Acrylamide (AA) Gerhard Eisenbrand Senior Research Professor-retired
Dietary Acrylamide Intake Is Not Associated with Gastrointestinal Cancer Risk 1 3
The Journal of Nutrition Nutritional Epidemiology Dietary Acrylamide Intake Is Not Associated with Gastrointestinal Cancer Risk 1 3 Janneke G. F. Hogervorst, 4 * Leo J. Schouten, 4 Erik J. M. Konings,
KINETICS OF ACRYLAMIDE FORMATION IN POTATO CHIPS. A Thesis CLAUDIA ESTHELA GRANDA
KINETICS OF ACRYLAMIDE FORMATION IN POTATO CHIPS A Thesis by CLAUDIA ESTHELA GRANDA Submitted to the Office of Graduate Studies of Texas A&M University in partial fulfillment of the requirements for the
Exploring biomarkers for the risk assessment of food constituents
Exploring biomarkers for the risk assessment of food constituents Gerhard Eisenbrand, Meike Rünz, Tamara Bakuradze, Elke Richling SKLM DFG Symposium ew Challenges and Developments in Food / Consumer Safety
The Effect of Using Some Treatments on Reduction of Acrylamide Formation in Processed Potatoes
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-issn: 2319-2402,p- ISSN: 2319-2399.Volume 9, Issue 11 Ver. I (Nov. 2015), PP 46-53 www.iosrjournals.org The Effect
EU policy on acrylamide in food reducing human exposure to ensure a high level of human health protection
Directorate-General for Health & Food Safety EU policy on acrylamide in food reducing human exposure to ensure a high level of human health protection Frans Verstraete Principles for regulating contaminants
EFSA Scientific Colloquium No. 17, June 2012, Parma, Italy. Dieter Schrenk Food Chemistry and Toxicology University of Kaiserslautern 2012
EFSA Scientific Colloquium No. 17, 14-15 June 2012, Parma, Italy Dieter Schrenk Food Chemistry and Toxicology University of Kaiserslautern 2012 Thesis: The ideal risk assessment (in search of the relevant
Archive of SID.
108..... ....( ) (.(: ) : ) (). ( )..( : ) ().( : ) 1 Livneh, Hanoch, and Richard F. Antonak 2 Hallahan, Daniel P., and James M. Kauffman 3 Erikson, Erik Homburger 4 Schultz, Duane P., and Sydney Ellen
of 0.17 mg/ kg body weight/day. For other effects, the most relevant neurological changes observed were those with a BMDL 10
Report of the Scientific Committee of the Spanish Agency for Consumers Affairs, Food Safety and Nutrition (AECOSAN) on safety criteria that limit exposure to acrylamide produced by frying potatoes Section
This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and
This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution
Toxicants Formed During Food Processing Food Toxicology Instructor: Gregory Möller, Ph.D. University of Idaho
Toxicants Formed During Food Processing Food Toxicology Instructor: Gregory Möller, Ph.D. University of Idaho Learning Objectives Discuss the general principles behind food processing and preparation.