Acrylamide in processed food

Food Safety of Potato Processed in the Aspect of Acrylamide Risk

Potato prices are not sustained by policies, and have a tendency to alter in response to production. They are seasonal crop, small changes in demand and supply lead to rather great price variations. The consumption global trend is considered by growing demand of Asia and South America especially from Middle East, Brazil and East Asia (Figure 1). However for processing the demand is mainly from ...

Food Safety of Potato Processed in the Aspect of Acrylamide Risk

Potato prices are not sustained by policies, and have a tendency to alter in response to production. They are seasonal crop, small changes in demand and supply lead to rather great price variations. The consumption global trend is considered by growing demand of Asia and South America especially from Middle East, Brazil and East Asia (Figure 1). However for processing the demand is mainly from ...

A – Raw Food B – Processed Food A – Raw Food B – Processed Food 1 . Apple Apple

Background: Despite the first documented case of food allergy to cooked food in 1921 by Prausnitz and Kustner, all commercial food antigens are prepared from raw food. Furthermore, all IgE and IgG antibodies against dietary proteins offered by many clinical laboratories are measured against raw food antigens. Methods: We developed an enzyme-linked immunosorbent assay for the measurement of IgE,...

Chemistry and Safety of Acrylamide in Food

The unexpected finding that humans are regularly exposed to relatively high doses of acrylamide (AA) through normal consumption of cooked food was a result of systematic research and relevant developments in methodology over decades, as well as a chain of certain coincidences. The present paper describes the scientific approach, investigations and events leading to the discovery of the formatio...

Determination of Acrylamide in Food Simulants