Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment
Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), E-28040 Madrid, Spain
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Foods 2020, 9(10), 1506; https://doi.org/10.3390/foods9101506
Received: 28 September 2020 / Revised: 13 October 2020 / Accepted: 16 October 2020 / Published: 21 October 2020
(This article belongs to the Special Issue New Frontiers in Acrylamide Study in Foods: Formation, Analysis and Exposure Assessment)
Acrylamide is a chemical contaminant that naturally originates during the thermal processing of many foods. Since 2002, worldwide institutions with competencies in food safety have promoted activities aimed at updating knowledge for a revaluation of the risk assessment of this process contaminant. The European Food Safety Authority (EFSA) ruled in 2015 that the presence of acrylamide in foods increases the risk of developing cancer in any age group of the population. Commission Regulation (EU) 2017/2158 establishes recommended mitigation measures for the food industry and reference levels to reduce the presence of acrylamide in foods and, consequently, its harmful effects on the population. This Special Issue explores recent advances on acrylamide in foods, including a novel insight on its chemistry of formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches and exposure assessment, in order to enhance our understanding for this process contaminant and its dietary exposure.
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Keywords:
acrylamide; chemical process contaminants; Maillard reactions; food safety; risk/benefits; mitigations; exposure
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MDPI and ACS Style
Delgado-Andrade, C.; Mesías, M.; Morales, F.J. Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment. Foods 2020, 9, 1506.
AMA Style
Delgado-Andrade C, Mesías M, Morales FJ. Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment. Foods. 2020; 9(10):1506.
Chicago/Turabian StyleDelgado-Andrade, Cristina; Mesías, Marta; Morales, Francisco J. 2020. "Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment" Foods 9, no. 10: 1506.
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