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|Title:||Acrylamide in Coffee: a Review on Progress in Analysis, Formation and Level Reduction|
|Authors:||GUENTHER Helmuth; ANKLAM ELKE; WENZL THOMAS; STADLER Richard|
|Citation:||FOOD ADDITIVES AND CONTAMINANTS vol. 24 no. S1 p. 60-70|
|Publisher:||TAYLOR & FRANCIS LTD|
|Type:||Articles in periodicals and books|
|Abstract:||The paper reviews a variety of topics concerning acrylamide in coffee. It gives condensed information on exposure, mechanism of formation, effects of roasting and roasting techniques on the acrylamide content of the final product, but summarises also information on analytical methodology and method performances as well as the influence of the composition of green coffee ont he acrylamide content of the product. In addition some risk/benefit considerations are taken into account|
|JRC Institute:||Institute for Reference Materials and Measurements|
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