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Current Research in Food Science, 2022 The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of ...
Aytül Hamzalıoğlu +2 more
exaly +4 more sources
Toxics, 2021 Acrylamide in food is formed by the Maillard reaction. Numerous studies have shown that acrylamide is a neurotoxic and carcinogenic compound. The aim of this study was to determine the level of acrylamide in breast milk at different lactation stages and ...
Hanna Mojska +3 more
doaj +1 more source
Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage
Foods, 2022 Background: Acrylamide is formed during food heating and is neurotoxic to animals and potentially carcinogenic to humans. It is important to reduce acrylamide content during food processing.
Xiude Li +6 more
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Frontiers in Nutrition, 2022 Acrylamide (AA) is a food contaminant, and amino acids are suggested to mitigate its toxicity by forming adducts. The emergence of acrylamide adducts may cause underestimation of acrylamide exposure level as well as trigger new safety problems.
Dan Li +13 more
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STUDIES ON SOME CHEMICAL POLLUTANTS IN SOME FOOD PRODUCTS ACRYLAMIDE CONTENT AND HEAVY METALS IN SOME BAKERY AND DRIED FRUITS PRODUCTS . [PDF]
Journal of Productivity and Development, 2022 Acrylamide is formed mainly in carbohydrate-rich foods during the Millard reaction between reducing carbohydrates and amino acid . The harmful effects of acrylamide on human health were discovered in 2002 by a group of Swedish researchers.
Mohamed Suleiman +3 more
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Determination of Acrylamide in Selected Foods from the Romanian Market
Foods, 2021 Several processed food products may contain toxic compounds considered risk factors for human health. Known for its possible carcinogenic effects, acrylamide is an organic compound periodically analyzed by the entities responsible for consumer safety ...
Elena Narcisa Pogurschi +7 more
doaj +1 more source
Postgraduate Medical Journal, 1977 SummaryA small epidemic of acrylamide poisoning amongst workers in the construction industry is described. The clinical features of this condition are reviewed and two cases are described in which residual neurological problems persisted for over 1 year. The literature on acrylamide poisoning is reviewed and it is recommended that this substance should
C M, Kesson, A W, Baird, D H, Lawson
openaire +2 more sources
Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia [PDF]
Selekcija i Semenarstvo, 2022 The presence of acrylamide, a mutagen and a Group 2A carcinogen, in food, is a health concern that might raise cancer risk. Acrylamide is mainly formed in the Maillard reaction between free asparagine and reducing sugars, during industrial thermal food ...
Nikolić Valentina +6 more
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Acrylamide Contents of Local Snacks in Singapore
Frontiers in Nutrition, 2021 Acrylamide is a carcinogen that forms in foods processed at high temperatures. In this study, acrylamide contents of 30 local snacks commonly consumed by the three ethnic groups (Malay, Chinese, and Indian) in Singapore were analysed by using liquid ...
Michelle Ting Yun Yeo +3 more
doaj +1 more source
Scientific African, 2023 Since the discovery of acrylamide in heat-treated foods (crisps and biscuits) in April 2002, by a Swedish study, many efforts have been made to reduce acrylamide levels in foods.
Amr A. El-Sayed +2 more
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