Richard H Stadler

..A hitherto poorly addressed concern is the formation of acrylamide in foods prepared by consumers in the home, and more guidance on this by national authorities is warranted...

..Furthermore, the accuracy of the method is demonstrated by the results obtained in three inter-laboratory proficiency tests...

..Therefore, it is suggested that this thermal pathway may be common to other amino acids, resulting under certain conditions in their respective vinylogous reaction products...

..Finally, risk/benefit analysis must be addressed in a complex food such as coffee, known to harbour numerous health beneficial/chemoprotective compounds with antioxidant and antimutagenic properties...

..No information is as yet available on the occurrence of acrylic acid in cooked foods. Extensive toxicological evaluation indicates that acrylic acid is of no concern at the amounts to be expected in foods...

..Our findings indicate that the Maillard-driven generation of flavour and colour in thermally processed foods can -- under particular conditions -- be linked to the formation of acrylamide...

..However, any options that are chosen to reduce acrylamide must be technologically feasible and also not negatively impact the quality and safety of the final product...

..g., bitterness), or indirectly as precursors, and potentially open new avenues in the flavor/aroma modulation of coffee...

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..12-0.56 microg/kg. The method has been successfully applied in a survey of honeys of various geographical origins, showing that furazolidone is the main nitrofuran antibiotic administered to treat bacterial diseases of bees...

..This method can be applied to several types of milk powders (e.g. full cream, skim) and can serve as a monitoring tool to avoid that unacceptable levels of residues of CAP enter the food chain...

..A major advantage of the described procedure is that it can be extended to the preparation of other carbon-13-labeled derivatives of metabolites of nitrofuran antibiotics...

..Studies on short-term stability of furan in certain foods are also presented, and show that the furan content decreases in food while heating for preparation or reconstitution...

..A limited survey of plastic seals from used press twist and twist-off metal lids on food jars (non-foamed and foamed) revealed levels of SEM ranging from 2 to 8689 microg kg(-1)(average = 1593 microg kg(-1), n= 57 determinations)...

..Finally, the good results obtained in several small-scale interlaboratory tests provided additional confidence in the performance of the method...

..This study also addresses potential analyte carry-over in an SPE on-line system, as well as the robustness of the procedure and its applicability in routine quality control operations...

..No evidence for S-centered radicals was seen in the spin-trapping experiments, but a sulfur-containing radical was detected when measurements were made at 77 K in the absence of spin traps...

..The results of this study emphasize adherence to adequate sample handling and storage protocols as to reflect residue levels at the time of sample submission...

..The method is robust and suitable for routine quality control operations, and more than 200 sample injections were performed without excessive pollution of the mass spectrometer or loss of LC column performance...

..Reliable detection of NTyr in proteins may allow insight into the role of nitric oxide-derived oxidants under various pathological conditions...

..In this context, analysis of eight rat plasma samples showed quantifiable levels in only four of the samples of the order of 1.4-1.5 nM...

..Despite significant progress in the understanding of the mechanistic aspects of acrylamide formation, concrete evidence for the role of the different proposed intermediates in foods is still lacking...

..Any options that are chosen to reduce acrylamide in commercial products must be technologically feasible and must not adversely affect the quality and safety of the final product...

..These are expected to provide new scientific knowledge that will help to clarify whether or not there is a risk to human health from the consumption of foods containing low amounts of acrylamide...

..However, the key intermediates and precise mechanistic aspects governing the formation of 3-MCPD in the presence of lipase still need to be elucidated...