Acrylamide in Potato Products and its Mitigation
eBook - PDF

Acrylamide in Potato Products and its Mitigation

  1. 59 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Acrylamide in Potato Products and its Mitigation

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Information

Publisher
GRIN Verlag
Year
2017
Edition
0
eBook ISBN
9783668571921
Topic
Biological Sciences
Subtopic
Physiology
Index
Biological Sciences

Table of contents

  1. ABSTRACT
  2. Abbreviations List
  3. CFSAN: Centre for Food Safety and Applied Nutrition
  4. EFSA: European Food Safety Authority
  5. EU: European Union
  6. FAO: Food and Agriculture Organization
  7. FFQ: food frequency questionnaires
  8. JECFA: Joint FAO/WHO Expert Committee on Food Additives
  9. MOE: margin of exposure
  10. NOAEL: no-observed-adverse-effect level
  11. QTL: quantitative trait loci
  12. SNFA: Swedish National Food Administration
  13. WHO: World Health Organization
  14. 1.0 INTRODUCTION
  15. 2.0 LITERATURE REVIEW
  16. Figure 1: Contribution of foods to mean acrylamide exposure
  17. 3.0 ACRYLAMIDE REGULATIONS
  18. 3.4 ACRYLAMIDE RISK MANAGEMENT
  19. 3.5 ACRYLAMIDE RISK ASSESSMENT
  20. 3.6 EXPOSURE ASSESSMENT
  21. 3.7 ACRYLAMIDE MITIGATION IN POTATO PRODUCTS
  22. Figure 2: Time-Temperature Relationship in acrylamide formation (μg/kg)
  23. 3.8 Industry and Consumer Based Guidelines
  24. 4.1 CONCLUSION
  25. References

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Yes, you can access Acrylamide in Potato Products and its Mitigation by Patrick Kimuyu in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Physiology. We have over 1.5 million books available in our catalogue for you to explore.