Chapter 13. Minimization Strategies: Acrylamide

  1. Deutsche Forschungsgemeinschaft (DFG)
  1. Dr. Norbert U. Haase*

Published Online: 19 JUN 2007

DOI: 10.1002/9783527611492.ch13

Thermal Processing of Food: Potential Health Benefits and Risks

Thermal Processing of Food: Potential Health Benefits and Risks

How to Cite

Haase, N. U. (2007) Minimization Strategies: Acrylamide, in Thermal Processing of Food: Potential Health Benefits and Risks (ed Deutsche Forschungsgemeinschaft (DFG)), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527611492.ch13

Author Information

*Federal Research Centre for Nutrition and Food, Institute for Cereal, Potato and Starch Technology, Schuetzenberg 12, 32756 Detmold, Germany

Publication History

  1. Published Online: 19 JUN 2007
  2. Published Print: 23 FEB 2007

ISBN Information

Print ISBN: 9783527319091

Online ISBN: 9783527611492

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Keywords:

  • thermal processing of food;
  • health benefits;
  • health risks;
  • minimization strategies;
  • acrylamide;
  • acrylamide formation of semi-finished food;
  • final preparation in restaurants or in domestic sector

Summary

Acrylamide findings in several foodstuffs of plant origin are of major concern. Total daily intake is shared to different food categories and minimization efforts should cover all of them, because consumer preferences are incalculable. Acrylamide formation of semi-finished food takes place at the stage of final preparation in restaurants or in the domestic sector. To reduce the acrylamide level in these products, an education campaign with modified cooking advices is necessary. Industrial food of plant origin with a ready to eat character may be under control of national food authorities.