Research progress on sources and inhibition measures of acrylamide in fermented food

Fermented food is favored by consumers for its unique technology and flavor. However, harmful substances such as acrylamide are produced in the fermentation process along with the Maillard reaction, which has adverse effects on consumers' health. The formation mechanism of acrylamide in food wa...

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Bibliographic Details

Published in:	Zhongguo niangzao
Main Author:	SHANG Yuhao, ZHU Xiajian, TIAN Dongwei, CHENG Pingyan, HU Jianfeng, WANG Diqiang
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2024-05-01
Subjects:	fermented food|acrylamide|inhibition measures
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-5-12.pdf