Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment

Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment

Acrylamide (AA) is a neo-formed toxic compound that develops in foods during cooking at temperatures above 120 °C. AA shows in vivo neurotoxic and carcinogenic effects, and it is potentially carcinogenic for humans. Its occurrence is common in baked food, such as bread and similar products. This stu...

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Bibliographic Details
Main Authors: Francesco Esposito, Salvatore Velotto, Teresa Rea, Tommaso Stasi, Teresa Cirillo
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Molecules
Subjects:
margin of exposure
acrylamide
2-propenamide
bromination
risk assessment
Online Access:https://www.mdpi.com/1420-3049/25/18/4156

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https://www.mdpi.com/1420-3049/25/18/4156

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