As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products
Acrylamide is a carcinogenic and mutagenic compound which is formed by the oxidation of the acrolein compound or the as a result of reactions between reducing sugars and asparagine amino acids. Although acrylamide is mostly seen in carbohydrate-based foods, frying, steaming and baking processes lead...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2019-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1944 |