Low Acrylamide Flatbreads from Colored Corn and Other Flours
Dietary acrylamide formed during baking and frying of plant-based foods such as bread and other cereal products, coffee, fried potatoes, and olives is reported to induce genotoxic, carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content low...
| Published in: | Foods |
|---|---|
| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-10-01
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| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/10/2495 |