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Acrylamide in human diet, its metabolism, toxicity, inactivation and the associated European Union legal regulations in food industry

Critical reviews in food science and nutrition, 2020
Nowadays acrylamide is known not only as synthetic material used in industry, but also as carcinogenic, cyto- and genotoxic compound which forms during heat-induced process (due to Maillard reaction) mostly in foodstuff such as potato, bakery, plant ...
Agnieszka Koszucka   +3 more
semanticscholar   +1 more source

Enhanced toughness of ultra-fine sulphoaluminate cement-based hybrid grouting materials by incorporating in-situ polymerization of acrylamide

Construction and Building Materials, 2021
Deep coal mining requires grouting reinforcement materials with adjustable setting time, high early strength and toughness. Sulphoaluminate cement-based grouting materials (SCGM) have been widely used due to their low cost, but still suffer from poor ...
Haibo Zhang   +6 more
semanticscholar   +1 more source

Processing strategies to decrease acrylamide formation, reducing sugars and free asparagine content in potato chips from three commercial cultivars

, 2021
Potato chips are among the highest contributors to the dietary intake of acrylamide, a potent neurotoxin and likely carcinogen in heat-processed foods.
Dilumi W. K. Liyanage   +4 more
semanticscholar   +1 more source

Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review

Food reviews international (Print), 2020
Thermal treatment can initiate the production of some undesirable compounds in foods during processing. Acrylamide is one among such compounds that is produced (in starch-rich foods) as a result of Maillard reaction between reducing sugars and free amino
A. A. Maan   +6 more
semanticscholar   +1 more source

Preparation of acrylamide/acrylic acid cellulose hydrogels for the adsorption of heavy metal ions.

Carbohydrate Polymers, 2019
Modified cellulose hydrogels were prepared by blending and cross-linking with acrylamide and acrylic acid. The structure of hydrogels was characterized and analyzed with fourier transform infrared spectroscopy (FTIR), X-ray diffraction spectroscopy (XRD),
Binchan Zhao   +5 more
semanticscholar   +1 more source

Acrylamide Induces Abnormal mtDNA Expression by Causing Mitochondrial ROS Accumulation, Biogenesis, and Dynamics Disorders.

Journal of Agricultural and Food Chemistry, 2021
Acrylamide, a well-documented neurotoxicant, is commonly found as a byproduct of the Maillard reaction in carbohydrate-rich foods. Numerous studies have indicated that acrylamide-induced apoptosis accompanied by mitochondrial dysfunction contributes to ...
Liu-Qing Yang   +5 more
semanticscholar   +1 more source

The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level

Journal of Food Composition and Analysis, 2021
In the literature, the effects of different frying oil types and consecutive frying sessions on acrylamide formation are still controversial. In this study, 8 consecutive frying sessions were applied with 4 different commercial oil products (sunflower ...
B. Başaran, Hülya Türk
semanticscholar   +1 more source

The carcinogenicity of acrylamide

Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 2005
Acrylamide is carcinogenic to experimental mice and rats, causing tumors at multiple organ sites in both species when given in drinking water or by other means. In mice, acrylamide increases the incidence of alveologenic lung tumors and initiates skin tumors after dermal exposures.
openaire   +2 more sources

Acrylamide Carcinogenicity

Journal of Agricultural and Food Chemistry, 2008
The induction of cancer by chemicals is a multiple-stage process. Acrylamide is carcinogenic to experimental mice and rats, causing tumors at multiple organ sites in both species when given in drinking water or by other means. In mice, acrylamide increased the incidence and multiplicity of lung tumors and skin tumors.
openaire   +2 more sources

5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.

Food Chemistry, 2020
This study aims to investigate in depth the mechanism of acrylamide formation in coffee during roasting. For this purpose, a comprehensive kinetic model including the elementary steps for acrylamide formation was proposed.
A. Hamzalıoğlu, V. Gökmen
semanticscholar   +1 more source

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