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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Vydané v:	International journal of toxicology Ročník 39; číslo 2; s. 93
Hlavní autori:	Rifai, Lubna, Saleh, Fatima A
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	United States 01.03.2020
Predmet:	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
On-line prístup:	Zistit podrobnosti o prístupe
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