<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1409-1429</journal-id>
<journal-title><![CDATA[Revista Costarricense de Salud Pública]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. costarric. salud pública]]></abbrev-journal-title>
<issn>1409-1429</issn>
<publisher>
<publisher-name><![CDATA[Asociación Costarricense de Salud Pública]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1409-14292016000200028</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Formación de acrilamida durante el procesamiento de alimentos. Una revisión.]]></article-title>
<article-title xml:lang="en"><![CDATA[Acrylamide formation during the processing of food. A review]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chaves Ullate]]></surname>
<given-names><![CDATA[Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Irias Mata]]></surname>
<given-names><![CDATA[Andrea]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arias Echandi]]></surname>
<given-names><![CDATA[María Laura]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica Laboratorio de Microbiología de Alimentos Centro de Investigación en enfermedades tropicales (CIET). Facultad de Microbiología]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica Escuela de Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Costa Rica Laboratorio de Microbiología de Alimentos Centro de Investigación en enfermedades tropicales (CIET). Facultad de Microbiología]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2016</year>
</pub-date>
<volume>25</volume>
<numero>2</numero>
<fpage>28</fpage>
<lpage>35</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1409-14292016000200028&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1409-14292016000200028&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1409-14292016000200028&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En abril del 2002, un grupo de investigadores suecos dio a conocer que algunos alimentos ricos en almidón y pobres en proteínas, sometidos a procesos con temperaturas mayores a 120°C (fritura, horneado, asado y tostado) contenían el pro-cancerígeno conocido como acrilamida. A partir de ese momento, se desató una verdadera carrera investigativa en torno al tema, generando más de 7000 publicaciones científicas relacionadas con el tema, solo en los últimos 4 años. Al día de hoy, las investigaciones realizadas dejan en claro que la formación de acrilamida en los alimentos involucra al aminoácido asparragina y a azúcares reductores, los cuales mediante la reacción de Maillard dan como resultado el mencionado compuesto, denominado actualmente como un contaminante del proceso o un contaminante neo formado. La investigación realizada, se puede decir tiene tres vertientes claramente definidas, una es explicar porque se da la presencia de acrilamida en los alimentos, otra se enfoca en el desarrollo de protocolos y tecnología de punta para la detección de la sustancia en diversos alimentos y la tercera tiene que ver con las medidas a tomar para mitigar la aparición de acrilamida en sustratos alimenticios. Esta revisión tiene como objetivo, brindar al lector una visión actualizada sobre estas tres vertientes anteriormente citadas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In April 2002, a Swedish group or researches informed that some food products with high starch and low protein constitution and submitted to temperature processes above 120°C contained a pro cancerigenous substance known as acrylamide. From this moment on, and until actual times, a research race around the theme has been established. Up to the date, research done clearly describes the formation of acrylamide in food from asparagine and reducing sugars, through Maillard&#8217;s reaction, and is known as a process contaminant or a neo formed contaminant. Actual research on the theme has three different approaches, one that explains the presence of acrylamide in food, a second one that focusses in the development of protocols and technology for its detection in food and a third one that tries to develop mitigating measures for the appearance of acrylamide in food substrates. The aim of this review is to bring to the reader an actualized vision of these three approaches.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[acrilamida]]></kwd>
<kwd lng="es"><![CDATA[2-propenamida]]></kwd>
<kwd lng="es"><![CDATA[Maillard]]></kwd>
<kwd lng="es"><![CDATA[asparagina]]></kwd>
<kwd lng="es"><![CDATA[azúcares reductores]]></kwd>
<kwd lng="es"><![CDATA[glicidamida]]></kwd>
</kwd-group>
</article-meta>
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