Outcomes of self-control plans on acrylamide levels in processed food

Author:

Rampazzo GiuliaORCID,Casarotto Michela,Finotello ClaudiaORCID,Redaelli MarcoORCID,Pagliuca GiampieroORCID,Gazzotti TeresaORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference20 articles.

1. Formation, mitigation, and detection of acrylamide in foods;Bachir;Food Analytical Methods,2022

2. Acrylamide exposure of infants and toddlers through baby foods and current progress on regulations;Boyaci-Gunduz;Current Opinion in Food Science,2022

3. 2093 of 29 November 2019 amending Regulation (EC) No 333/2007 as regards the analysis of 3-monochloropropane-1,2-diol(3-MCPD) fatty acid esters, glycidyl fatty acid esters, perchlorate, and acrylamide;Official Journal of the European Communities - Legislation,2019

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