In 2004, initial research from the Swedish National Food Administration and Stockholm University indicated that acrylamide formation is associated with traditional high-temperature cooking processes for certain carbohydrate-rich foods. Among the breadth of products consumed in the Mediterranean diet, the tomato occupies a position of primary importance. Acrylamide levels in several tomato sauces common in the Italian market were evaluated. The results indicated that acrylamide values were < 50 microg/kg for simple tomato sauces and ≤ 103 microg/kg for tomato sauces containing seasoning ingredients: in practice the previous published data were confirmed. These results confirm the safe use of processed tomato derivatives. The data reported should not be considered indicative of food products choices by consumers.
|Titolo:||Acrylamide in Tomato Products|
|Autori interni:||TATEO, FERNANDO (Primo)|
BONONI, MONICA (Ultimo)
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||set-2008|
|Tipologia:||Book Part (author)|
|Appare nelle tipologie:||03 - Contributo in volume|