Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox.

Palermo, M; Gökmen, V; De Meulenaer, B; Ciesarová, Z; Zhang, Y; Pedreschi, F; Fogliano, V

Palermo, M; Gökmen, V; De Meulenaer, B; Ciesarová, Z; Zhang, Y; Pedreschi, F; Fogliano, V.

Affiliation

Palermo M; Department of Food Science, University of Naples Federico II, Via Università 133, Parco Gussone Edificio 84, I-80055 Portici, Naples, Italy.
Gökmen V; Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
De Meulenaer B; NutriFOODchem group, Department of Food Safety and Food Quality (member of Food2Know), Ghent University, Coupure Links 653, B-9000 Gent, Belgium.
Ciesarová Z; Food Research Institute, NPPC National Agricultural and Food Centre, Priemyselná 4, 824 75 Bratislava, Slovakia.
Zhang Y; Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 Zhejiang, PR China.
Pedreschi F; Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Santiago, Chile.
Fogliano V; Food Quality & Design Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands. vincenzo.fogliano@wur.nl.

Food Funct ; 7(6): 2516-25, 2016 Jun 15.

Article de En | MEDLINE | ID: mdl-26666890

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Contamination des aliments / Acrylamide / Technologie alimentaire Type d'étude: Qualitative_research Langue: En Journal: Food Funct Année: 2016 Type de document: Article Pays d'affiliation: Italie

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