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55. D partement f d ral de l int rieur (DFI) (2006). Ordonnance du DFI du 26 juin 1995 sur les substances trang res et les composants dans les denr es alimentaires, RS 817.021.23 (DFI schedule on foreign substances and components in foodstuffs). Berne, Switzerland: DFI. http://www.admin.ch/ch/f/rs/c817_021_23.html (accessed 24 April 2008). 56. European Commission. (2005). Commission Regulation (EC) No. 2008/2005 of 4th February 2005 amending regulation (EC) No. 466/2001 as regards polycyclic aromatic hydrocarbons. 57. US /FDA (2007). Beverages. U. S. Code of Federal Regulations, Part 165, Section 165. 110, Title 21. 58. Granvogl, M., Schieberle, P. (2006). Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide. Journal of Agricultural and Food Chemistry, 54 (16), 5933 5938. 59. European Commission. European Council Directive (1991). 91/493/EEC The health conditions for the production and the placing on the market of shery products. 60. Weber, E.A., Graeff, S., Koller, W.D., Hermann, W., Merkt, N., Claupein, W. (2008). Impact of nitrogen amount and timing on the potential of acrylamide formation in winter wheat (Triticum aestivum L.). Field Crops Research, 106 (1), 44 52. 61. BLL (Research Association of the Food Industry) (2005). Development of new technologies to minimise acrylamide in food. http://www.dil-ev.de/staticsite/ staticsite.php menuid=363&topmenu=363&keepmenu=inactive (accessed 24 April 2008). 62. Lea, P.J., Sodek, L., Parry, M.A.J., Shewry, P.R., Halford, N.G. (2007). Asparagine in plants. Annals of Applied Biology, 150 (1), 1 26. 63. Muttucumaru, N., Halford, N.G., Elmore, J.S., Dodson, A.T., Parry, M., Shewry, P.R., Mottram, D.S. (2006). Formation of high levels of Acrylamide during the processing of our derived from sulfate-deprived wheat. Journal of Agricultural and Food Chemistry, 54 (23), 8951 8955. 64. Claus, A., Schreiter, P., Weber, A., Graeff, S., Herrman, W., Claupein, W., Schieber, A., Carle, R. (2006). In uence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads. Journal of Agricultural and Food Chemistry, 54 (23), 8968 8976. 65. Becalski, A., Benjamin, P., Lewis, D., Seaman, S.W. (2003). Acrylamide in foods: occurrence, sources, and modeling. Journal of Agricultural and Food Chemistry, 51, 802 808. 66. Konings, E.J.M., Ashby, P., Hamlet, C.G., Thompson, G.A.K. (2007). Acrylamide in cereal and cereal products: a review on progress in level reduction. Food Additives and Contaminants, 24 (1), 47 59. 67. Fredriksson, H., Tallving, J., Ros n, J., man, P. (2004). Fermentation reduces free asparagine in dough and acrylamide content in bread. Cereal Chemistry, 81 (5), 650 653. 68. SCF (2002). Scienti c Committee on Food. Opinion of the Scienti c Committee on Food on the risks to human health of Polycyclic Aromatic Hydrocarbons in food (expressed on 4 December 2002). SCF/CS/CNTM/PAH/29 Final. 4 December 2002.
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