Traditional food processing and Acrylamide formation: A review

Tradition methods that are applied for the processing of food commonly use relatively high temperature and long cooking time for the preparation of foods. This relatively high temperature and long processing time of foods especially in the presence of carbohydrate is highly associated with the forma...

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Bibliographic Details
Published in:Heliyon
Main Authors: Mekuannt Alefe Adimas, Biresaw Demelash Abera, Zemenu Tadesse Adimas, Henock Woldemichael Woldemariam, Mulugeta Admasu Delele
Format: Article
Language:English
Published: Elsevier 2024-05-01
Subjects:
Acrylamide
Health risks
Maillard reaction
Street foods
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024062893

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http://www.sciencedirect.com/science/article/pii/S2405844024062893

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