Contaminant acrylamide in food: toxicity, detection methods, mitigation measures and risk assessment for humans
A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation Strategies - Lubna Rifai, Fatima A. Saleh, 2020
![PDF] Acrylamide in food products : Identification, formation and analytical methodology | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/46682dab9aec1bd0c6aefce20bc0db1f7f482eae/51-Figure8.1-1.png "PDF] Acrylamide in food products : Identification, formation and analytical methodology | Semantic Scholar")
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Proposed mechanism for the formation of acrylamide in heat-treated... | Download Scientific Diagram
Suppressed Acrylamide Formation during Baking in Yeast-Leavened Bread Based on added Asparaginase, Baking Time and Temperature Using Response Surface Methodology | Applied Food Biotechnology
Expected mechanism for acrylamide formation during heating of food | Download Scientific Diagram
Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review - ScienceDirect
Acrylamide Formation Mechanism in Heated Foods | Journal of Agricultural and Food Chemistry
PPT – Acrylamide: Mechanism of Formation in Heated Foods PowerPoint presentation | free to view - id: 1ca00-MWNmY
Frontiers | Dietary Acrylamide and the Risks of Developing Cancer: Facts to Ponder
Molecules | Free Full-Text | Effect of Microwave Heating on the Acrylamide Formation in Foods
Acrylamide-induced peripheral neuropathy: manifestations, mechanisms, and potential treatment modalities | SpringerLink
Expected mechanism for acrylamide formation during heating of food | Download Scientific Diagram
Microorganisms | Free Full-Text | Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives
Full article: Mechanistic evidence for the effect of sulphur-based additive: methionine, on acrylamide reduction
Acrylamide: Mechanism of Formation in Heated Foods - ppt download
Full article: The role of additives on acrylamide formation in food products: a systematic review
Mechanism of Formation of Acrylamide in Heated Foods. | Download Scientific Diagram
Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure
![PDF] Acrylamide in Food Products: A Review | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/11bda5644cad7f2cf51f48cf3cb33a39b3e1cdb7/2-Figure2-1.png "PDF] Acrylamide in Food Products: A Review | Semantic Scholar")
PDF] Acrylamide in Food Products: A Review | Semantic Scholar
Frontiers | Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review
Strategies for Reduction of Acrylamide in Fried Potatoes and Potato Chips: A Review | Middle East Journal of Rehabilitation and Health Studies | Full Text
Acrylamide in Food and Baby Food, a Global Risk: A Review | Free Essay Examples
Mechanism of acrylamide formation-The pyrolysis of asparagine with... | Download Scientific Diagram
Acrylamide: A Review of Its Formation and Health Effects - Issuu
Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying | SpringerLink
Direct Trapping of Acrylamide as a Key Mechanism for Niacin's Inhibitory Activity in Carcinogenic Acrylamide Formation | Chemical Research in Toxicology
