Acrylamide in processed food: Discover the latest guidelines and innovative mitigation technologies (Conducted in Thai)
Information
Acrylamide is a toxic contaminant from thermal food processes formed through the Maillard reaction mediated by asparagine and reducing sugar. The food safety authority concluded that levels of dietary exposure to acrylamide indicate a concern due to its carcinogenic effects. Acrylamide found in variety of foods such as potato-based products (chips and French fries) and bakery products (i.e. break, cake, biscuit and toast). Huge efforts have been conducted to reduce acrylamide levels in cooked foods with quite challenging, considering the fact that the precautions must be taken to avoid compromising the nutritional, quality and safety of food. This talk aims to provide the comprehensive overview of acrylamide in food and introduce the innovative mitigation technologies to lower acrylamide level in food products and provided safer food for consumers.
