Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study
Introduction: Acrylamide is a chemical compound that may form in various starchy foods, such as potatoes, bread, and bakery products at high temperatures (above 120°C) and during cooking processes. This compound has been identified by the International Agency for Research on Cancer as a potential ca...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Mashhad University of Medical Sciences
2018-12-01
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| Series: | Journal of Fasting and Health |
| Subjects: | |
| Online Access: | http://jnfh.mums.ac.ir/article_11684_848f92b973f3791f384587b6c31e6226.pdf |