Álvarez Quintero, RafaelEcheverri Restrepo, Marta LuciaJaramillo Zea, Luz AmaliaQuiroz C., Juliana2016-09-192016-09-192015http://hdl.handle.net/10567/1573The different heat treatments used in the food industry such as: frying, roasting, baking and other reach high temperatures (220 °C on average). These conditions produce inherently a series of reactions that are responsible for taste and odor compounds. With the collateral production of toxics with damaging potential on food safety. These substances are called neoformed contaminants and are produced from the Maillard reaction, its appearance is directly related to technological or culinary process applied and are being established as markers of diseases such as cancer. The food safety authorities around the world have caught the attention of industry and consumers to take a responsible attitude to control production and consumption patterns of foods containing acrylamide. It has proposed a number of strategies that seek to avoid the formation of acrylamide in food, have taken relevance select strategies that seek new sources of raw and new material industrial production operations.esAcceso abiertoCorporación Universitaria LasallistaEspecialización en Alimentación y NutriciónAcrilamida en los alimentosAlimentos - ProducciónThesis