Review of Research into the Determination of Acrylamide in Foods

Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental...

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Bibliographic Details
Published in:	Foods
Main Authors:	Mingfei Pan, Kaixin Liu, Jingying Yang, Liping Hong, Xiaoqian Xie, Shuo Wang
Format:	Article
Language:	English
Published:	MDPI AG 2020-04-01
Subjects:	acrylamide detection rapid methods food safety
Online Access:	https://www.mdpi.com/2304-8158/9/4/524

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