Project details: process contaminants including acrylamide
Details of projects under the Agency-funded Mycotoxins and Process Contaminants research programme (C03).
C03017, C03018 and C03019: The origin and formation of 3-MCPD in foods and food ingredients
This research project aims to obtain information on the formation of 3-monochloropropanediol in foods.
Results available.
C03020: An investigation into the formation of processing contaminants in bread from bread making machines.
This research project aims to investigate the effects of domestic preparation using bread-making machines on process contaminants (3-MCPD, acrylamide and ethyl carbamate) in bread and to compare these to commercially produced bread.
Results available.
C03025: Survey of eggs for trichothecenes and zearalenone
This research project aims to provide an up to date underdstanding of the transmission of trichothecene rates to eggs as well as a new method development for trichothecene determination.
C03031, C03047 and C03048: Mechanism of the formation of acrylamide in cooked foods and factors affecting its formation during thermal processing
This research project aims to investigate the mechanism of the formation of acrylamide in cooked foods and the factors affecting its formation during the thermal process.
Results available.
C03032/C03036: Exploiting processing factors to reduce acrylamide in cereal-based foods
This research studies the relationship between acrylamide levels in food and processing/cooking conditions, with a view to optimising these conditions to minimise acrylamide levels in food.
Results available.
C03037: Examination of the effect of domestic cooking on acrylamide levels in food
This project examines typical situations in domestic cooking in relation to acrylamide formation.
Results available.
C03042: Genetic and agronomic approaches to reducing acrylamide formation in food derived from potato and cereals
This research project will examine genetic and agronomic methods to reduce acrylamide levels in potato tubers and cereal grains.
C03043: Heat-generated food toxicants: identification, characterisation and risk minimisation (EC 6th Framework Programme)
This research project will investigate whether furan is produced in domestically prepared food and in food as consumed. It will also study furan formation in food.
C04037: Analysis of UK total diet samples for acrylamide
This research assesses acrylamide levels in the average domestic UK diet using the UK Total Diet Study 2003.
Results available.