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Food reviews international (Print), 2020
The current study was devoted to evaluate the concentration of acrylamide among different food products based on subgroups such as type of product, country, and analytical methods with the aid of a meta-analysis.
Amin Mousavi Khaneghah +4 more
semanticscholar +1 more source
The current study was devoted to evaluate the concentration of acrylamide among different food products based on subgroups such as type of product, country, and analytical methods with the aid of a meta-analysis.
Amin Mousavi Khaneghah +4 more
semanticscholar +1 more source
Food Chemistry, 2019
The endocrine system is highly sensitive to endocrine-disrupting chemicals (EDC) which interfere with metabolism, growth and reproduction throughout different periods of life, especially in the embryonic and pubertal stages, in which gene reprogramming ...
Viviane Matoso +4 more
semanticscholar +1 more source
The endocrine system is highly sensitive to endocrine-disrupting chemicals (EDC) which interfere with metabolism, growth and reproduction throughout different periods of life, especially in the embryonic and pubertal stages, in which gene reprogramming ...
Viviane Matoso +4 more
semanticscholar +1 more source
Food Chemistry, 2020
The simultaneous formation of acrylamide; β-carboline heterocyclic amines (HAs): harmane and norharmane; and advanced glycation end products (AGEs) (Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL)) was analyzed based on an aqueous model ...
Wei Quan +9 more
semanticscholar +1 more source
The simultaneous formation of acrylamide; β-carboline heterocyclic amines (HAs): harmane and norharmane; and advanced glycation end products (AGEs) (Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL)) was analyzed based on an aqueous model ...
Wei Quan +9 more
semanticscholar +1 more source
Acrylamide levels in coffee powder, potato chips and French fries in Addis Ababa city of Ethiopia
, 2020Acrylamide is a processing contaminant with genotoxic and carcinogenic properties. It is formed in food when free asparagine reacts with reducing sugars at high temperatures.
H. Deribew, A. Woldegiorgis
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2016
Acrylamide is a compound that is formed through the Maillard reaction from the reaction between free asparagine and carbonyl compounds (mainly reducing sugars) during heating at temperatures >. 120. °C of plant-derived, carbohydrate-rich foods such as French fries, potato chips, bakery products, and coffee.
Capuano, E., Fogliano, V.
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Acrylamide is a compound that is formed through the Maillard reaction from the reaction between free asparagine and carbonyl compounds (mainly reducing sugars) during heating at temperatures >. 120. °C of plant-derived, carbohydrate-rich foods such as French fries, potato chips, bakery products, and coffee.
Capuano, E., Fogliano, V.
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Carbohydrate Polymers, 2018
Natural biopolymers are better adsorbents due to better functionality, surface area, bio-compatibility and ease of procurement. The gum arabic in natural biopolymer derived from Acacia Arabic species.
G. Sharma +8 more
semanticscholar +1 more source
Natural biopolymers are better adsorbents due to better functionality, surface area, bio-compatibility and ease of procurement. The gum arabic in natural biopolymer derived from Acacia Arabic species.
G. Sharma +8 more
semanticscholar +1 more source
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2019
Acrylamide is a contaminant that can form in certain plant-based foods during high-temperature cooking. From 2011–2015, the Food and Drug Administration conducted extensive sampling and analyses of acrylamide in foods, as a follow-up to surveys from 2002–
E. Abt +6 more
semanticscholar +1 more source
Acrylamide is a contaminant that can form in certain plant-based foods during high-temperature cooking. From 2011–2015, the Food and Drug Administration conducted extensive sampling and analyses of acrylamide in foods, as a follow-up to surveys from 2002–
E. Abt +6 more
semanticscholar +1 more source
Acrylamide axonopathy revisited
Toxicology and Applied Pharmacology, 2003Distal swelling and eventual degeneration of axons in the CNS and PNS have been considered to be the characteristic neuropathological features of acrylamide (ACR) neuropathy. These axonopathic changes have been the basis for classifying ACR neuropathy as a central-peripheral distal axonopathy and, accordingly, research over the past 30 years has ...
R M, LoPachin, C D, Balaban, J F, Ross
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Integrated approach towards acrylamide reduction in potato-based snacks: A critical review.
Food Research International, 2022A. Kumari +4 more
semanticscholar +1 more source
2000
Abstract Acrylamide monomer is a man-made compound synthe sized by the hydration of acrylonitrile with sulfuric acid monohydrate. Acrylamide is an odorless, colorless-to-white, crystalline solid. Flake-like white crystals form upon purification with benzene. It has a MW of 71.08, density of 1.122 g/cm3 at 30°C, MP of
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Abstract Acrylamide monomer is a man-made compound synthe sized by the hydration of acrylonitrile with sulfuric acid monohydrate. Acrylamide is an odorless, colorless-to-white, crystalline solid. Flake-like white crystals form upon purification with benzene. It has a MW of 71.08, density of 1.122 g/cm3 at 30°C, MP of
openaire +1 more source