{"database": "openregs", "table": "documents", "is_view": false, "human_description_en": "where agency_id = \"FDA\" and docket_id = \"FDA-2013-D-0715\" sorted by posted_date descending", "rows": [["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, null, null, "2016-03-15T17:48:54Z", null, 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, null, null, "2016-03-15T14:02:03Z", null, 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, null, null, "2016-03-15T15:52:41Z", null, 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, null, null, "2016-03-15T13:53:49Z", null, 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, null, null, "2016-03-15T14:53:05Z", null, 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, null, null, "2016-03-15T16:23:02Z", null, 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, null, null, "2016-03-15T16:44:42Z", null, 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, null, null, "2016-03-15T17:42:48Z", null, 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, null, null, "2016-03-15T14:09:04Z", null, 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, null, null, "2016-03-15T14:24:41Z", null, 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, null, null, "2016-03-15T16:11:58Z", null, 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, null, null, "2016-03-15T16:15:35Z", null, 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, null, null, "2016-03-15T16:48:23Z", null, 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, null, null, "2016-03-15T16:50:46Z", null, 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, null, null, "2016-03-15T17:36:30Z", null, 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, null, null, "2016-03-15T16:20:08Z", null, 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, null, null, "2016-03-15T17:19:19Z", null, 0, 0, "0900006481ec1546"], ["FDA-2013-D-0715-0129", "FDA", "FDA-2013-D-0715", "Reference 110 Effectiveness of Methods for Reducing Acrylamide in\nBakery Products re Acrylamide in Foods; Guidance for Industry; Availability", "Supporting & Related Material", "Background Material", "2016-03-15T04:00:00Z", 2016, 3, null, null, "2016-03-15T17:20:43Z", null, 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, null, null, "2016-03-15T14:32:22Z", null, 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, null, null, "2016-03-15T14:33:47Z", null, 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, null, null, "2016-03-15T16:10:10Z", null, 0, 0, "0900006481ec1221"], ["FDA-2013-D-0715-0110", "FDA", "FDA-2013-D-0715", "Reference 91 Addition of Antioxidant of Bamboo Leaves (AOB) Effectively\nReduces 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, null, null, "2016-03-15T16:18:18Z", null, 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, null, null, "2016-03-15T14:22:31Z", null, 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, null, null, "2016-03-15T14:30:21Z", null, 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, null, null, "2016-03-15T16:08:58Z", null, 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, null, null, "2016-03-15T15:54:52Z", null, 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, null, null, "2016-03-15T16:46:34Z", null, 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, null, null, "2016-03-15T16:55:45Z", null, 0, 0, "0900006481ec1542"], ["FDA-2013-D-0715-0115", "FDA", "FDA-2013-D-0715", "Reference 96 Effective Ways of Decreasing Acrylamide Content in Potato\nCrisps during Processing re Acrylamide in Foods; Guidance for Industry; Availability", "Supporting & Related Material", "Background Material", "2016-03-15T04:00:00Z", 2016, 3, null, null, "2016-03-15T16:34:55Z", null, 0, 0, "0900006481ec1525"], ["FDA-2013-D-0715-0125", "FDA", "FDA-2013-D-0715", "Reference 106 Acrylamide in Gingerbread: Critical Factors for Formation and\nPossible Ways for Reduction re Acrylamide in Foods; Guidance for Industry; Availability", "Supporting & Related Material", "Background Material", "2016-03-15T04:00:00Z", 2016, 3, null, null, "2016-03-15T17:10:43Z", null, 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, null, null, "2016-03-15T17:14:33Z", null, 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, null, null, "2016-03-15T17:16:12Z", null, 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, null, null, "2016-03-15T17:32:15Z", null, 0, 0, "0900006481ec154b"], ["FDA-2013-D-0715-0093", "FDA", "FDA-2013-D-0715", "Reference 74 Acrylamide Formation is Prevented by Divalent Cations During\nthe Maillard Reaction re Acrylamide in Foods; Guidance for Industry; Availability", "Supporting & Related Material", "Background Material", "2016-03-15T04:00:00Z", 2016, 3, null, null, "2016-03-15T14:38:17Z", null, 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\nFlavor 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, null, null, "2016-03-15T14:46:23Z", null, 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, null, null, "2016-03-15T16:37:02Z", null, 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, null, null, "2016-03-15T17:30:32Z", null, 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, null, null, "2016-03-15T13:59:09Z", null, 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, null, null, "2016-03-15T14:26:31Z", null, 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, null, null, "2016-03-15T17:56:32Z", null, 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, null, null, "2016-03-15T17:23:00Z", null, 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, null, null, "2016-03-15T17:54:33Z", null, 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, null, null, "2016-03-15T14:13:12Z", null, 0, 0, "0900006481ec11ee"], ["FDA-2013-D-0715-0088", "FDA", "FDA-2013-D-0715", "Reference 69 Impact of Chemical Pre-Treatments on the Acrylamide\nFormation 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, null, null, "2016-03-15T14:28:33Z", null, 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, null, null, "2016-03-15T14:36:27Z", null, 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, null, null, "2016-03-15T14:42:15Z", null, 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, null, null, "2016-03-15T15:51:02Z", null, 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, null, null, "2016-03-15T13:32:33Z", null, 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, null, null, "2016-03-15T15:57:53Z", null, 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, null, null, "2016-03-15T16:05:09Z", null, 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, null, null, "2016-03-15T16:28:31Z", null, 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, null, null, "2016-03-15T17:39:05Z", null, 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, null, null, "2016-03-15T16:40:24Z", null, 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, null, null, "2016-03-15T17:47:02Z", null, 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. 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Report on Carcinogens re Acrylamide in Foods; Guidance for Industry; Availability", "Supporting & Related Material", "Background Material", "2016-03-14T04:00:00Z", 2016, 3, null, null, "2016-03-14T17:08:29Z", null, 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, null, null, "2016-03-14T21:16:45Z", null, 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, null, null, "2016-03-14T16:54:55Z", null, 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, null, null, "2016-03-14T19:13:27Z", null, 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, null, null, "2016-03-14T19:15:07Z", null, 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, null, null, "2016-03-14T19:02:19Z", null, 0, 0, "0900006481ec1065"], ["FDA-2013-D-0715-0051", "FDA", "FDA-2013-D-0715", "Reference 32 FDE 2013 A \u201cToolbox\u201d 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, null, null, "2016-03-14T20:18:48Z", null, 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, null, null, "2016-03-14T21:14:43Z", null, 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, null, null, "2016-03-14T19:25:22Z", null, 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, null, null, "2016-03-14T19:29:36Z", null, 0, 0, "0900006481ec1076"], ["FDA-2013-D-0715-0062", "FDA", "FDA-2013-D-0715", "Reference 43 Frozen Potato Products Institute (FPPI). 2009. 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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, null, null, "2016-03-14T20:45:01Z", null, 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, null, null, "2016-03-14T21:00:05Z", null, 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, null, null, "2016-03-14T19:00:04Z", null, 0, 0, "0900006481ec1064"], ["FDA-2013-D-0715-0052", "FDA", "FDA-2013-D-0715", "Reference 33 FDE 2013 A \u201cToolbox\u201d 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, null, null, "2016-03-14T20:21:17Z", null, 0, 0, "0900006481ec11c3"], ["FDA-2013-D-0715-0055", "FDA", "FDA-2013-D-0715", "Reference 36 FDE 2013 A \u201cToolbox\u201d 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, null, null, "2016-03-14T20:25:58Z", null, 0, 0, "0900006481ec11c6"], ["FDA-2013-D-0715-0040", "FDA", "FDA-2013-D-0715", "Reference 22 Acrylamide: An Update on Current Knowledge in Analysis,\nLevels 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, null, null, "2016-03-14T19:27:35Z", null, 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, null, null, "2016-03-14T19:37:02Z", null, 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, null, null, "2016-03-14T20:53:47Z", null, 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, null, null, "2016-03-14T21:04:34Z", null, 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, null, null, "2016-03-14T17:01:41Z", null, 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, null, null, "2016-03-14T17:14:57Z", null, 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 \u2013 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, null, null, "2016-03-14T19:17:15Z", null, 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, null, null, "2016-03-14T20:48:51Z", null, 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, null, null, "2016-03-14T17:05:42Z", null, 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, null, null, "2016-03-14T18:43:31Z", null, 0, 0, "0900006481ec1146"], ["FDA-2013-D-0715-0026", "FDA", "FDA-2013-D-0715", "Reference 7 Formation of Vinylogous Compounds in Model Maillard\nReaction Systems re Acrylamide in Foods; 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