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Comparison of potato varieties between seasons and their potential for acrylamide formation [PDF]
, 2008 BACKGROUND: Acrylamide is a probable human carcinogen produced during food preparation, including frying of potato products. The aim of this study was to investigate the impact of seasonal variation on tuber composition and its acrylamide generation ...
Calus, André +10 more
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A colour preference technique to evaluate acrylamide-induced toxicity in zebrafish [PDF]
, 2017 The zebrafish has become a commonly used vertebrate model for toxicity assessment, of particular relevance to the study of toxic effects on the visual system because of the structural similarities shared by zebrafish and human retinae. In this article we
Albalawi, Aishah +6 more
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Acrylamide in Food – EU versus FDA Approaches
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2015 Acrylamide is a versatile organic compound that finds its way into many products in our everyday life. The presence of acrylamide in foods dates from 2002, when a series of studies published in Sweden, confirmed its presence in high temperatures ...
Gabriel Mustăţea, Mona Elena Popa
doaj +1 more source
Synthesis of Hydrophobically and Electrostatically Modified Polyacrylamides and Their Catalytic Effects on the Unimolecular Decarboxylation of 6-Nitrobenzisoxazole-3-carboxylate Anion [PDF]
, 1995 A series of hydrophobically and electrostatically modified polyacrylamides (Copol(AM-C12)) has been synthesized by radical-initiated copolymerization of acrylamide with n-dodecylmethyldiallylammonium bromide as the hydrophobe in aqueous solution using ...
Engberts, Jan B.F.N.,, Wang, Guang-Jia,
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Acrylamide levels in potato crisps in Europe from 2002 to 2016 [PDF]
, 2017 European manufacturers' data on acrylamide in potato crisps from 2002 to 2016 were analysed. A previous study showed a 53% reduction in mean acrylamide levels from 763 ng/g in 2002 to 358 ng/g in 2011.
Andrew Curtis +7 more
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Scientific Reports, 2022 Acrylamide is a chemical used in various industries and a product following high-temperature cooking of vegetables containing asparagine. Environmental or dietary exposure to acrylamide could impair cognitive function because of its neurotoxicity.
Yukitoshi Izumi +3 more
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Acrylamide in human breast milk - the current state of knowledge
Roczniki Panstwowego Zakladu Higieny, 2022 Human milk is a first choice in infant nutrition. It not only provides all the nutrients necessary for the proper infant`s development but also contains bioactive factors that provide natural protection against infections.
Hanna Mojska
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Cinnamon extract supplementation improves inflammation and oxidative stress induced by acrylamide: An experimental animal study [PDF]
Avicenna Journal of Phytomedicine, 2020 Objective: Toxic effects of acrylamide on body organs incline researches to prevent or decrease these effects. The objective of the present study was to evaluate the effects of cinnamon extract (CE) supplementation on inflammation and oxidative stress ...
Fatemeh Haidari +4 more
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Asian Pacific Journal of Tropical Biomedicine, 2023 Objective: To investigate the effects of melatonin on renal inflammation, oxidative stress, apoptosis, as well as DNA and tissue damage in acrylamide-induced nephrotoxicity in rats. Methods: Fifty male rats were randomly divided into five groups.
Fatma Ibaokurgil +3 more
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Dietary Maillard reaction products: implications for human health and disease [PDF]
, 2018 When foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products.
Ames, Jenny
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