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dc.contributor.authorPORTO, A. C. V.pt_BR
dc.contributor.authorFREITAS-SILVA, O.pt_BR
dc.contributor.authorROSA, J. S. dapt_BR
dc.contributor.authorGOTTSCHALK, L. M. F.pt_BR
dc.date.accessioned2014-11-17T11:11:11Zpt_BR
dc.date.available2014-11-17T11:11:11Zpt_BR
dc.date.created2014-11-17pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 24.; CONGRESSO DO INSTITUTO NACIONAL DE CIÊNCIA E TECNOLOGIA DE FRUTOS TROPICAIS, 4., 2014, Aracaju. Inovação e sustentabilidade em ciência e tecnologia de alimentos: resumos. [Campinas]: SBCTA, 2014.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1000329pt_BR
dc.descriptionAccording to the maximum limit set by the WHO of 1 μg acrylamide per day per bw, for people in the countries of group 1, coffee represents high contribution for the intake of acrylamide. According to the maximum limit set by the WHO coffee represents high contribution for the intake of acrylamide. Thus, the focus should be on reducing the levels of acrylamide in foods, since they are the predominant sources of this substance for some populations. Also with the data found in the literature and the findings of the present study indicate the importance of a balanced diet as well as the development of techniques that can be implemented to reduce the formation of acrylamide in food sources such as coffeeeng
dc.language.isoengpt_BR
dc.rightsopenAccesspt_BR
dc.subjectCoffee arabicapt_BR
dc.subjectCoffeea canephorapt_BR
dc.titleA prospective study of acrylamide intake from coffee consumption in Latin America.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2015-02-06T11:11:11Zpt_BR
dc.subject.nalthesaurusfood safetypt_BR
dc.format.extent2p. 14pt_BR
riaa.ainfo.id1000329pt_BR
riaa.ainfo.lastupdate2015-02-06pt_BR
dc.contributor.institutionANA CAROLINA VIEIRA PORTO, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIROpt_BR
dc.contributor.institutionOTNIEL FREITAS SILVA, CTAAeng
dc.contributor.institutionJEANE SANTOS DA ROSA, CTAAeng
dc.contributor.institutionLEDA MARIA FORTES GOTTSCHALK, CTAA.eng
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