A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation Strategies

Acrylamide (AA) is a food contaminant present in a wide range of frequently consumed foods, which makes human exposure to this toxicant unfortunately unavoidable. However, efforts to reduce the formation of AA in food have resulted in some success. This review aims to summarize the occurrence of AA...

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Bibliographic Details
Published in:	International journal of toxicology Vol. 39; no. 2; p. 93
Main Authors:	Rifai, Lubna, Saleh, Fatima A
Format:	Journal Article
Language:	English
Published:	United States 01.03.2020
Subjects:	Acrylamide - analysis Acrylamide - chemistry Acrylamide - pharmacokinetics Acrylamide - toxicity Animals Cytochrome P-450 Enzyme System - metabolism Environmental Exposure - adverse effects Environmental Exposure - analysis Fermentation Food Contamination - analysis Food Contamination - prevention & control Food Handling - methods Humans Hydrogen-Ion Concentration Water - analysis toxicity acrylamide food mitigation strategies
ISSN:	1092-874X, 1092-874X
Online Access:	Get more information
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