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The European Food Safety Agency (EFSA) has identified acrylamide as a public health concern due to its relation with the appearance of different types of cancer, and continued efforts are required to reduce exposure to acrylamide (EFSA, 2015). During the last few years, EFSA has maintained a high level of supervision to monitor the acrylamide levels in processed products, urging companies to implement effective mitigation strategies for reducing formation of this contaminant. Recently, the European Commission has published a regulation that sets mitigation measures for the reduction of this compound in foods, identifying new benchmark levels for a number of food categories (European Commission, 2017). The Regulation 2158/2017 compels food processors and food business operators in Europe to reduce the presence of acrylamide in their products, applying measures proportionate to the size and nature of the establishments. With the goal of providing information that contributes to our understanding for this process contaminant and exposure through dietary routes, this Special Issue explores the recent advances on the study of acrylamide in foods, including novel insights into the chemistry of its formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches, and exposure assessment.

Research & information: general --- Biology, life sciences --- Food & society --- acrylamide --- biscuits --- mitigation measures --- benchmark levels --- contaminant --- potato crisps --- dietary intake --- exposure --- consumers --- reducing sugars --- glucose --- asparagine --- potato --- cultivar --- storage time --- detection --- rapid methods --- food safety --- panela --- processing --- furanic compounds --- antioxidants --- non-enzymatic browning --- chicken --- air frying --- deep-fat frying --- polycyclic aromatic hydrocarbons --- coffee cascara --- instant beverage --- Maillard reaction --- melanoidins --- domestic habits --- french fries --- frying habits --- households --- oil --- acrylamide reduction --- table olives --- sterilization --- additives --- chemical process contaminants --- Maillard reactions --- risk/benefits --- mitigations --- acrylamide --- biscuits --- mitigation measures --- benchmark levels --- contaminant --- potato crisps --- dietary intake --- exposure --- consumers --- reducing sugars --- glucose --- asparagine --- potato --- cultivar --- storage time --- detection --- rapid methods --- food safety --- panela --- processing --- furanic compounds --- antioxidants --- non-enzymatic browning --- chicken --- air frying --- deep-fat frying --- polycyclic aromatic hydrocarbons --- coffee cascara --- instant beverage --- Maillard reaction --- melanoidins --- domestic habits --- french fries --- frying habits --- households --- oil --- acrylamide reduction --- table olives --- sterilization --- additives --- chemical process contaminants --- Maillard reactions --- risk/benefits --- mitigations

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Due to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has increased the need for adequate food analytical methods. This monographic issue presents innovative methods of chemical analysis of foods, as well as the nutritional and chemical characterization of foods whose consumption is expected to increase worldwide in the coming years.

blanching --- n/a --- acrylamide --- thickness --- seaweeds --- N-carbamylglutamate --- Chlorophyceae --- EPA+DHA --- hydrolysates --- Phaeophyceae --- carbohydrates --- scanning electron microscopy --- antioxidant --- scorpion (Buthus martensii Karsch) protein --- Gracilaria --- animal products --- milk --- prebiotic --- extraction --- functional properties --- refined commercial salmon oil --- HPLC-MS/MS --- total FA yield --- avocado oil --- n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentration --- DHA --- alcalase --- antioxidants compounds --- flavourzyme --- phenolic compounds --- UPLC-MSE --- oil extraction --- frying time --- response surface methodology --- fatty acid profile --- response surface methodology (RSM) --- Amazonian fruits --- water holding capacity --- phenolic acids --- amaranth protein --- temperature --- feeds --- multiple response optimization --- polysaccharides --- fatty acids --- Artemisia argyi leaves --- seaweed --- Rhodophyceae --- process variable maximization --- bioactive peptides --- vitamins --- EPA --- desirability function --- ultrasonic extraction --- bioactive compounds --- crisps --- deep eutectic solvents