id,agency_id,docket_id,title,document_type,subtype,posted_date,posted_year,posted_month,comment_start_date,comment_end_date,last_modified,fr_doc_num,open_for_comment,withdrawn,object_id
FDA-2013-D-0715-0138,FDA,FDA-2013-D-0715,Reference 119 Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:48:54Z,,0,0,0900006481ec1551
FDA-2013-D-0715-0080,FDA,FDA-2013-D-0715,References 61 Food Additives & Contaminants: Part A Effective Quality Control of Incoming Potatoes as an Acrylamide Mitigation Strategy for the French Fries Industry re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:02:03Z,,0,0,0900006481ec11eb
FDA-2013-D-0715-0100,FDA,FDA-2013-D-0715,Reference 81 Reduction of Acrylamide by Taurine in Aqueous and Potato Chip Model Systems re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T15:52:41Z,,0,0,0900006481ec10f8
FDA-2013-D-0715-0078,FDA,FDA-2013-D-0715,Reference 59 Managing Potatoes In Storage With Refernce To Heat Stress & Water Stress re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T13:53:49Z,,0,0,0900006481ec11e9
FDA-2013-D-0715-0097,FDA,FDA-2013-D-0715,Reference 78 CITROMA - Reduced Acrylamide for Safe and Tasty Products re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:53:05Z,,0,0,0900006481ec10f5
FDA-2013-D-0715-0112,FDA,FDA-2013-D-0715,Reference 93 Inhibition of Acrylamide Formation by Vitamins in Model Reactions and Fried Potato Strips re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:23:02Z,,0,0,0900006481ec1522
FDA-2013-D-0715-0119,FDA,FDA-2013-D-0715,Reference 100 Use of Dried Potatoes in Snack Foods re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:44:42Z,,0,0,0900006481ec1529
FDA-2013-D-0715-0136,FDA,FDA-2013-D-0715,Reference 117 Acrylamide in Heated Foods re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:42:48Z,,0,0,0900006481ec154f
FDA-2013-D-0715-0081,FDA,FDA-2013-D-0715,Reference 62 Measurement of Evaporated Acrylamide During Frying of Potatoes: Effect of Frying Conditions and Surface Area-to-Volume Ratio re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:09:04Z,,0,0,0900006481ec11ec
FDA-2013-D-0715-0086,FDA,FDA-2013-D-0715,Reference 67 Added versus Accumulated Sugars on Color Development and Acrylamide Formation in French-Fried Potato Strips re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:24:41Z,,0,0,0900006481ec120f
FDA-2013-D-0715-0107,FDA,FDA-2013-D-0715,Reference 88 GRAS Notice Inventory Agency Response Letter GRAS Notice No. GRN 000428 re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:11:58Z,,0,0,0900006481ec1222
FDA-2013-D-0715-0109,FDA,FDA-2013-D-0715,Reference 90 Asparaginase - An Enzyme for Acrylamide Reduction re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:15:35Z,,0,0,0900006481ec1224
FDA-2013-D-0715-0121,FDA,FDA-2013-D-0715,Reference 102 Boudreaux et al. 2007 United States Patent 7811618 Method for Reducing Asparagine in Food Products re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:48:23Z,,0,0,0900006481ec153f
FDA-2013-D-0715-0122,FDA,FDA-2013-D-0715,"Reference 103 United States Patent Application 20080279994 Kind Code Cantley; Catherine Sarah; et al., Method for Reducing Acrylamide Formation in Thermally Processed Foods re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:50:46Z,,0,0,0900006481ec1540
FDA-2013-D-0715-0133,FDA,FDA-2013-D-0715,Reference 114 Impact of Formulation and Technological Factors on the Acrylamide Content of Wheat Bread and Bread Rolls re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:36:30Z,,0,0,0900006481ec154c
FDA-2013-D-0715-0111,FDA,FDA-2013-D-0715,Reference 92 Effect of Natural Extracts on the Formation of Acrylamide in Fried Potatoes re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:20:08Z,,0,0,0900006481ec1521
FDA-2013-D-0715-0128,FDA,FDA-2013-D-0715,Reference 109 Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:19:19Z,,0,0,0900006481ec1546
FDA-2013-D-0715-0129,FDA,FDA-2013-D-0715,"Reference 110 Effectiveness of Methods for Reducing Acrylamide in
Bakery Products re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:20:43Z,,0,0,0900006481ec1547
FDA-2013-D-0715-0090,FDA,FDA-2013-D-0715,Reference 71 Process for Preparing Batter Coated French Fried Potato Strips re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:32:22Z,,0,0,0900006481ec1213
FDA-2013-D-0715-0091,FDA,FDA-2013-D-0715,Reference 72. LOW ACRYLAMIDE FRENCH FRY AND PREPARATION PROCESS re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:33:47Z,,0,0,0900006481ec1214
FDA-2013-D-0715-0106,FDA,FDA-2013-D-0715,Reference 87 FDA GRAS Notice Inventory _ Agency Response Letter GRAS Notice No. GRN 000214 re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:10:10Z,,0,0,0900006481ec1221
FDA-2013-D-0715-0110,FDA,FDA-2013-D-0715,"Reference 91 Addition of Antioxidant of Bamboo Leaves (AOB) Effectively
Reduces Acrylamide Formation in Potato Crisps and French Fries re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:18:18Z,,0,0,0900006481ec1228
FDA-2013-D-0715-0085,FDA,FDA-2013-D-0715,Reference 66 POTATO PROCESSING re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:22:31Z,,0,0,0900006481ec120e
FDA-2013-D-0715-0089,FDA,FDA-2013-D-0715,Reference 70 Potato After-Cooking Darkening re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:30:21Z,,0,0,0900006481ec1212
FDA-2013-D-0715-0105,FDA,FDA-2013-D-0715,Reference 86 FDA GRAS Notice Inventory _ Agency Response Letter GRAS Notice No. GRN 000201 re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:08:58Z,,0,0,0900006481ec1220
FDA-2013-D-0715-0101,FDA,FDA-2013-D-0715,Reference 82 Impact of Additives to Lower the Formation of Acrylamide in a Potato Model System Through pH Reduction and Other Mechanisms re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T15:54:52Z,,0,0,0900006481ec10f9
FDA-2013-D-0715-0120,FDA,FDA-2013-D-0715,Reference 101 Bhaskar and Topor 2010 WIPO Patentscope re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:46:34Z,,0,0,0900006481ec152a
FDA-2013-D-0715-0124,FDA,FDA-2013-D-0715,Reference 105 Dietary Guidelines for Americans 2005 re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:55:45Z,,0,0,0900006481ec1542
FDA-2013-D-0715-0115,FDA,FDA-2013-D-0715,"Reference 96 Effective Ways of Decreasing Acrylamide Content in Potato
Crisps during Processing re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:34:55Z,,0,0,0900006481ec1525
FDA-2013-D-0715-0125,FDA,FDA-2013-D-0715,"Reference 106 Acrylamide in Gingerbread: Critical Factors for Formation and
Possible Ways for Reduction re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:10:43Z,,0,0,0900006481ec1543
FDA-2013-D-0715-0126,FDA,FDA-2013-D-0715,Reference 107 Reducing the acrylamide content of a semi-finished biscuit on industrial scale re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:14:33Z,,0,0,0900006481ec1544
FDA-2013-D-0715-0127,FDA,FDA-2013-D-0715,Reference 108 Making Cars Worth Their Salt re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:16:12Z,,0,0,0900006481ec1545
FDA-2013-D-0715-0132,FDA,FDA-2013-D-0715,Reference 113 Addressing the Challenge of Acrylamide in the Bakery Sector re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:32:15Z,,0,0,0900006481ec154b
FDA-2013-D-0715-0093,FDA,FDA-2013-D-0715,"Reference 74 Acrylamide Formation is Prevented by Divalent Cations During
the Maillard Reaction re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:38:17Z,,0,0,0900006481ec1216
FDA-2013-D-0715-0096,FDA,FDA-2013-D-0715,"Reference 77 Effect of Citric Acid and Glycine Addition on Acrylamide and
Flavor in a Potato Model System re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:46:23Z,,0,0,0900006481ec10f4
FDA-2013-D-0715-0116,FDA,FDA-2013-D-0715,Reference 97 Color Kinetics and Acrylamide Formation in NaCl Soaked Potato Chips re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:37:02Z,,0,0,0900006481ec1526
FDA-2013-D-0715-0131,FDA,FDA-2013-D-0715,Reference 112 Ways to Reduce the Acrylamide Formation in Cracker Products re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:30:32Z,,0,0,0900006481ec154a
FDA-2013-D-0715-0079,FDA,FDA-2013-D-0715,"Reference 60 Encyclopedia of Agricultural, Food, and Biological Engineering re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T13:59:09Z,,0,0,0900006481ec11ea
FDA-2013-D-0715-0087,FDA,FDA-2013-D-0715,Reference 68 Impact of the Reducing Sugars on the Relationship Between Acrylamide and Maillard Browning in French Fries re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:26:31Z,,0,0,0900006481ec1210
FDA-2013-D-0715-0141,FDA,FDA-2013-D-0715,Reference 122 Effect of Vacuum Roasting on Acrylamide Formation and Reduction in Coffee Beans re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:56:32Z,,0,0,0900006481ec1236
FDA-2013-D-0715-0130,FDA,FDA-2013-D-0715,Reference 111 American Bakers Association. 2010. FDA-2009-N-0393-0020.1 Comments submitted to Docket No. FDA-2009-N-0393: Acrylamide in Food; Request for Comments and for Scientific Data and Information.  re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:23:00Z,,0,0,0900006481ec1548
FDA-2013-D-0715-0140,FDA,FDA-2013-D-0715,"Reference 121 Dria G.J., et al. 2007. Method for Reduction of Acrylamide in Roasted Coffee Beans, Roasted Coffee Beans Having Reduced Levels of Acrylamide and Article of commerce. U.S. Patent 7220440 re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:54:33Z,,0,0,0900006481ec1553
FDA-2013-D-0715-0083,FDA,FDA-2013-D-0715,Reference 64 Manufacturing of Par-Fried French-Fries Part 3: A Blueprint to Predict the Maximum Production Yield re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:13:12Z,,0,0,0900006481ec11ee
FDA-2013-D-0715-0088,FDA,FDA-2013-D-0715,"Reference 69 Impact of Chemical Pre-Treatments on the Acrylamide
Formation and Sensorial Quality of Potato Crisps re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:28:33Z,,0,0,0900006481ec1211
FDA-2013-D-0715-0092,FDA,FDA-2013-D-0715,Reference 73 Activities of Hydrocolloids as Inhibitors of Acrylamide Formation in Model Systems and Fried Potato Strips re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:36:27Z,,0,0,0900006481ec1215
FDA-2013-D-0715-0095,FDA,FDA-2013-D-0715,Reference 76 A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:42:15Z,,0,0,0900006481ec10f3
FDA-2013-D-0715-0099,FDA,FDA-2013-D-0715,Reference 80 Effect of Chemical and Biological Dipping on Acrylamide Formation and Sensory Properties in Deep-Fried Potatoes re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T15:51:02Z,,0,0,0900006481ec10f7
FDA-2013-D-0715-0076,FDA,FDA-2013-D-0715,Reference 57 SFA 2014 Comment from the Snack Food Association,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T13:32:33Z,,0,0,0900006481ec11e7
FDA-2013-D-0715-0102,FDA,FDA-2013-D-0715,Reference 83 Reduction of Acrylamide Formation by Selected Agents in Fried Potato Crisps on Industrial Scale re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T15:57:53Z,,0,0,0900006481ec10fa
FDA-2013-D-0715-0103,FDA,FDA-2013-D-0715,Reference 84 Novozymes. 2010. FDA-2009-N-0393-0016.2. Comments submitted to Docket No. FDA-2009-N-0393: Acrylamide in Food; Request for Comments and for Scientific Data and Information. re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:05:09Z,,0,0,0900006481ec10fb
FDA-2013-D-0715-0113,FDA,FDA-2013-D-0715,"Reference 94 United States Patent Barry et al., Method for Reducing Acrylamide Formation in Thermally Processed Foods re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:28:31Z,,0,0,0900006481ec1523
FDA-2013-D-0715-0134,FDA,FDA-2013-D-0715,"Reference 115 Influence of Sodium Chloride on Colour, Residual Volatiles and Acrylamide Formation in Model Systems and Breakfast Cereals re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:39:05Z,,0,0,0900006481ec154d
FDA-2013-D-0715-0118,FDA,FDA-2013-D-0715,Reference 99 Relationship between antioxidants and acrylamide formation: A review re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:40:24Z,,0,0,0900006481ec1528
FDA-2013-D-0715-0137,FDA,FDA-2013-D-0715,Reference 118 Robust Modelling of Heat-Induced Reactions in an Industrial Food Production Process Exemplified by Acrylamide Generation in Breakfast Cereals re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:47:02Z,,0,0,0900006481ec1550
FDA-2013-D-0715-0139,FDA,FDA-2013-D-0715,Reference 120 National Coffee Association of USA. 2010. FDA-2009-N-0393-0021.1. Comments submitted to Docket No. FDA-2009-N-0393: Acrylamide in Food; Request for Comments and for Scientific Data and Information.  re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:50:30Z,,0,0,0900006481ec1552
FDA-2013-D-0715-0077,FDA,FDA-2013-D-0715,Reference 58 Guide to Commercial Potato Production on the Canadian Prairies re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T13:51:17Z,,0,0,0900006481ec11e8
FDA-2013-D-0715-0082,FDA,FDA-2013-D-0715,Reference 63 Tastier and Healthier Alternatives to French Fries re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:10:51Z,,0,0,0900006481ec11ed
FDA-2013-D-0715-0104,FDA,FDA-2013-D-0715,Reference 85 The Effect of Asparaginase on Acrylamide Formation in French Fries re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:07:49Z,,0,0,0900006481ec121f
FDA-2013-D-0715-0108,FDA,FDA-2013-D-0715,Reference 89 GRAS Notice Inventory _ Agency Response Letter GRAS Notice No. GRN 000476 re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:13:02Z,,0,0,0900006481ec1223
FDA-2013-D-0715-0084,FDA,FDA-2013-D-0715,"Reference 65 Optimization of the Blanching Process to Reduce Acrylamide
in Fried Potatoes re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:15:15Z,,0,0,0900006481ec120d
FDA-2013-D-0715-0114,FDA,FDA-2013-D-0715,"Reference 95 Evaluating the Potential for Enzymatic Acrylamide Mitigation in a Range of Food Products Using an Asparaginase from
Aspergillus oryzae re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:32:55Z,,0,0,0900006481ec1524
FDA-2013-D-0715-0117,FDA,FDA-2013-D-0715,"Reference 98 Addition of Glycine Reduces the Content of Acrylamide in
Cereal and Potato Products re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:38:33Z,,0,0,0900006481ec1527
FDA-2013-D-0715-0123,FDA,FDA-2013-D-0715,Reference 104 United States Patent Elder et al. 2007 US7267834 Method For Reducing Formation in Thermally Processed Foods re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T16:52:30Z,,0,0,0900006481ec1541
FDA-2013-D-0715-0135,FDA,FDA-2013-D-0715,Reference 116 GRAS Notice Inventory _ Agency Response Letter GRAS Notice No. GRN 000422 re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T17:40:34Z,,0,0,0900006481ec154e
FDA-2013-D-0715-0094,FDA,FDA-2013-D-0715,Reference 75 Effect of Osmotic Pretreatment and Microwave Frying on Acrylamide Formation in Potato Strips re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:40:25Z,,0,0,0900006481ec10f2
FDA-2013-D-0715-0098,FDA,FDA-2013-D-0715,Reference 79 Lactic Acid Fermentation Reduces Acrylamide Formation and other Maillard Reactions in French fries re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-15T04:00:00Z,2016,3,,,2016-03-15T14:59:09Z,,0,0,0900006481ec10f6
FDA-2013-D-0715-0048,FDA,FDA-2013-D-0715,"Reference 29 Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T20:04:37Z,,0,0,0900006481ec11bf
FDA-2013-D-0715-0045,FDA,FDA-2013-D-0715,Reference 27 Acrylamide – Still a matter of concern for fried potato food? re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T19:42:06Z,,0,0,0900006481ec107a
FDA-2013-D-0715-0063,FDA,FDA-2013-D-0715,Reference 44 Snack Foods Association (SFA). 2010. FDA-2009-N-0393-0019.1. Comments submitted to Docket No. FDA-2009-N-0393: Acrylamide in Food; Request for Comments and for Scientific Data and Information.  re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T20:46:44Z,,0,0,0900006481ec1099
FDA-2013-D-0715-0020,FDA,FDA-2013-D-0715,"Reference 1 Analysis of Acrylamide, a Carcinogen Formed in Heated
Foodstuffs re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T16:59:32Z,,0,0,0900006481ec1141
FDA-2013-D-0715-0059,FDA,FDA-2013-D-0715,"Reference 40 Manual on Strategies to Food Industries, Restaurants, etc., to Minimise Acrylamide Formation re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T20:34:04Z,,0,0,0900006481ec1095
FDA-2013-D-0715-0060,FDA,FDA-2013-D-0715,"Reference 41 FDA Chemical Contaminants Acrylamide Information on Diet, Food Storage, and Food Preparation re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T20:36:23Z,,0,0,0900006481ec1096
FDA-2013-D-0715-0065,FDA,FDA-2013-D-0715,"Reference 46 Development of a High-Throughput Enzyme-Linked
Immunosorbent Assay for the Routine Detection of the Carcinogen Acrylamide in Food, via Rapid Derivatisation Pre-Analysis re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T20:51:48Z,,0,0,0900006481ec10b5
FDA-2013-D-0715-0068,FDA,FDA-2013-D-0715,Reference 49 Hapten Synthesis and Development of a Competitive Indirect Enzyme-Linked Immunosorbent Assay for Acrylamide in Food Samples re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T20:57:45Z,,0,0,0900006481ec10b8
FDA-2013-D-0715-0023,FDA,FDA-2013-D-0715,Reference 4 National Toxicology Program (NTP). 2011. Report on Carcinogens re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T17:08:29Z,,0,0,0900006481ec1144
FDA-2013-D-0715-0075,FDA,FDA-2013-D-0715,Reference 56 An Overview of the Factors Affecting Sugar Content of Potatoes re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T21:16:45Z,,0,0,0900006481ec11e6
FDA-2013-D-0715-0018,FDA,FDA-2013-D-0715,Reference 123 National Restaurant Association. 2010. FDA-2009-N-0393-0018.1. Comments submitted to Docket No. FDA-2009-N-0393 re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T16:54:55Z,,0,0,0900006481ec1237
FDA-2013-D-0715-0036,FDA,FDA-2013-D-0715,Reference 18 Mitigation Strategies to Reduce Acrylamide Formation in Fried Potato Products re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T19:13:27Z,,0,0,0900006481ec106a
FDA-2013-D-0715-0037,FDA,FDA-2013-D-0715,Reference 19 Reducing Acrylamide Precursors in Raw Materials Derived from Wheat and Potato re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T19:15:07Z,,0,0,0900006481ec1072
FDA-2013-D-0715-0032,FDA,FDA-2013-D-0715,Reference 13 Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T19:02:19Z,,0,0,0900006481ec1065
FDA-2013-D-0715-0051,FDA,FDA-2013-D-0715,Reference 32 FDE 2013 A “Toolbox” for the Reduction of Acrylamide in Fine Bakery Wares re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T20:18:48Z,,0,0,0900006481ec11c2
FDA-2013-D-0715-0074,FDA,FDA-2013-D-0715,Reference 55 Potential for Acrylamide Formation in Potatoes: Data From the 2003 Harvest re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T21:14:43Z,,0,0,0900006481ec11e5
FDA-2013-D-0715-0039,FDA,FDA-2013-D-0715,Reference 21 Acrylamide Formation in Different Foods and Potential Strategies for Reduction re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T19:25:22Z,,0,0,0900006481ec1074
FDA-2013-D-0715-0041,FDA,FDA-2013-D-0715,Reference 23 Acrylamide: Update on Selected Research Activities Conducted by the European Food and Drink Industry re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T19:29:36Z,,0,0,0900006481ec1076
FDA-2013-D-0715-0062,FDA,FDA-2013-D-0715,Reference 43 Frozen Potato Products Institute (FPPI). 2009. FDA-2009-N-0393-0011.1. Comments submitted to Docket No. FDA-2009-N-0393: Acrylamide in Food; Request for Comments and for Scientific Data and Information.  re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T20:45:01Z,,0,0,0900006481ec1098
FDA-2013-D-0715-0069,FDA,FDA-2013-D-0715,Reference 50 The 2006 Exposure Assessment for Acrylamide re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T21:00:05Z,,0,0,0900006481ec10b9
FDA-2013-D-0715-0031,FDA,FDA-2013-D-0715,Reference 12 Acrylamide in Cereal Products: A Review re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T19:00:04Z,,0,0,0900006481ec1064
FDA-2013-D-0715-0052,FDA,FDA-2013-D-0715,Reference 33 FDE 2013 A “Toolbox” for the Reduction of Acrylamide in Bread Products re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T20:21:17Z,,0,0,0900006481ec11c3
FDA-2013-D-0715-0055,FDA,FDA-2013-D-0715,Reference 36 FDE 2013 A “Toolbox” for the Reduction of Acrylamide in Fried Potato Products/French Fries re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T20:25:58Z,,0,0,0900006481ec11c6
FDA-2013-D-0715-0040,FDA,FDA-2013-D-0715,"Reference 22 Acrylamide: An Update on Current Knowledge in Analysis,
Levels in Food, Mechanisms of Formation, and Potential Strategies of Control re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T19:27:35Z,,0,0,0900006481ec1075
FDA-2013-D-0715-0043,FDA,FDA-2013-D-0715,Reference 25 Critical Reviews in Food Science and Nutrition Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T19:37:02Z,,0,0,0900006481ec1078
FDA-2013-D-0715-0066,FDA,FDA-2013-D-0715,Reference 47 Antigen Synthetic Strategy and Immunoassay Development for Detection of Acrylamide in Foods re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T20:53:47Z,,0,0,0900006481ec10b6
FDA-2013-D-0715-0071,FDA,FDA-2013-D-0715,Reference 52 Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T21:04:34Z,,0,0,0900006481ec10bb
FDA-2013-D-0715-0021,FDA,FDA-2013-D-0715,Reference 2 Acrylamide is Formed in the Maillard Reaction re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T17:01:41Z,,0,0,0900006481ec1142
FDA-2013-D-0715-0024,FDA,FDA-2013-D-0715,Reference 5 Evaluation of Certain Contaminants in Food re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T17:14:57Z,,0,0,0900006481ec1145
FDA-2013-D-0715-0038,FDA,FDA-2013-D-0715,"Reference 20 Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods – A Case Study on Potatoes, Cereals and Coffee re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T19:17:15Z,,0,0,0900006481ec1073
FDA-2013-D-0715-0064,FDA,FDA-2013-D-0715,Reference 45 Abraxis Latest News- Immunochemistry Products & Industrial Chemicals re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T20:48:51Z,,0,0,0900006481ec109a
FDA-2013-D-0715-0022,FDA,FDA-2013-D-0715,Reference 3 Acrylamide from Maillard Reaction Products re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T17:05:42Z,,0,0,0900006481ec1143
FDA-2013-D-0715-0025,FDA,FDA-2013-D-0715,Reference 6 NTP TECHNICAL REPORT ON THE TOXICOLOGY AND  CARCINOGENESIS STUDIES OF ACRYLAMIDE (CAS No. 79-06-1) in F344/N Rats and B6C3F1 Mice (Feed And Drinking Water Studies). re Acrylamide in Foods; Guidance for Industry; Availability,Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T18:43:31Z,,0,0,0900006481ec1146
FDA-2013-D-0715-0026,FDA,FDA-2013-D-0715,"Reference 7 Formation of Vinylogous Compounds in Model Maillard
Reaction Systems re Acrylamide in Foods; Guidance for Industry; Availability",Supporting & Related Material,Background Material,2016-03-14T04:00:00Z,2016,3,,,2016-03-14T18:49:10Z,,0,0,0900006481ec1147