Acrylamide and Other Neoformed Contaminants in Thermally Processed Foods: Determination Methods, Deterministic and Probabilistc Exposure Assessment and Mitigation Measures
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Analytical Chemistry".
Deadline for manuscript submissions: closed (31 August 2021) | Viewed by 3667
Special Issue Editors
Interests: public health; toxicology; endocrine disruptors; heavy metals; risk assessment
Special Issues, Collections and Topics in MDPI journals
Interests: acrylamide; endocrine disruptors; mycotoxins; biogenic amines; risk assessment; phthalates; bisphenol A
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This issue aims to provide an overview of the recent research in the analysis of food matrices that may develop acrylamide and/or other thermal process contaminants, specifically covering the following aspects: - The occurrence of acrylamide and other neoformed contaminants in processed food, including foodstuff intended for infants and young children. - Deterministic and probabilistic dietary exposure assessment to neoformed contaminants. - Development and application of methods for the detection of thermal process contaminants in complex matrices. - Development of reliable methods for the rapid determination of acrylamide in food. - Effect of composition of raw material and moisture content on the formation kinetics of acrylamide and its precursors during the heating process. - Mitigation strategies to reduce the levels of acrylamide as well as other neoformed contaminants during the heating process.
Prof. Teresa Cirillo
Dr. Francesco Esposito
Guest Editors
Manuscript Submission Information
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Keywords
- Acrylamide
- Furan
- 5-Hydroxymethylfurfural
- Analytical methods
- Baked food
