Results 11 to 20 of about 203,655 (339)
Acrylamide content in cigarette mainstream smoke and estimation of exposure to acrylamide from tobacco smoke in Poland [PDF]
Annals of Agricultural and Environmental Medicine, 2016 Introduction and objective Acrylamide is a “probably human carcinogen” monomer that can form in heated starchy food as a result of a reaction between asparagine and reducing sugars via Maillard reaction.
Hanna Mojska +2 more
doaj +2 more sources
Assessment of the genotoxicity of acrylamide
EFSA Journal, 2022 EFSA was requested to deliver a statement on a recent publication revisiting the evidence for genotoxicity of acrylamide (AA). The statement was prepared by a Working Group and was endorsed by the CONTAM Panel before its final approval. In interpreting the Terms of Reference, the statement considered the modes of action underlying the carcinogenicity ...
European Food Safety Authority (EFSA) +4 more
openaire +4 more sources
Redox ReportBackground: Acrylamide is a toxic substance formed in some foods that require high-temperature cooking processes and has been implicated as a gonadotoxic agent. Zinc, on the other hand, is a known antioxidant with fertility-enhancing properties.
Ayodeji Johnson Ajibare +3 more
doaj +2 more sources
New Frontiers in Acrylamide Study in Foods [PDF]
, 2021 The European Food Safety Agency (EFSA) has identified acrylamide as a public health concern due to its relation with the appearance of different types of cancer, and continued efforts are required to reduce exposure to acrylamide (EFSA, 2015). During the
core +1 more source
Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies
Foods, 2023 Acrylamide, identified by the International Cancer Research Center as a possible carcinogenic compound to humans, is a contaminant formed as a result of the thermal process in many foods, such as coffee, French fries, biscuits and bread, which are ...
B. Başaran, Burcu Çuvalci, G. Kaban
semanticscholar +1 more source
Ecotoxicology and Environmental Safety, 2023 Thermal processing is one of the important techniques for most of the plant-based food and herb medicines before consumption and application in order to meet the specific requirement.
Min Fan +9 more
semanticscholar +1 more source
Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods
International Journal of Environmental Research and Public Health, 2023 Acrylamide, a thermal process contaminant, is generated in carbohydrate-rich foods processed at high temperatures (above 120 °C). Since acrylamide indicates a human health concern, the acrylamide contents of various foods and the dietary exposure of the ...
Cennet Pelin Boyaci Gunduz
semanticscholar +1 more source
Life, 2022 The Acrylamide is a toxic compound generated under oxidative stress arising from intracellular ROS production and induced toxicity. It is frequently used in industry and generated through the heating of tobacco and foods high in carbohydrates.
Samya Z. Sayed +6 more
semanticscholar +1 more source
Bound Water as a Reinforcing Element for Ultra-Strong Polyacrylamide. [PDF]
Adv Sci (Weinh)Rather than acting as a conventional plasticizer, bound water serves as a reinforcing element in polyacrylamide by constructing strong PAM–water–PAM hydrogen‐bond networks. This water‐mediated architecture delivers ultra‐high mechanical strength and exceptional flame resistance, redefining the role of water in polymer reinforcement.
Pruksawan S +10 more
europepmc +2 more sources
International Journal of Environmental Research and Public Health, 2021 Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being ...
Cristina Sarion, G. Codină, A. Dabija
semanticscholar +1 more source