Acrylamide in food products – eating habits and consumer awareness among Medical School students
Introduction Acrylamide is formed in several foods during high-temperature processing. In view of reports written about the neurotoxic, genotoxic and carcinogenic effects of acrylamide, it was considered that the presence of this substance in food products might pose a risk for human health. Current...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Rural Health
2017-12-01
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| Series: | Annals of Agricultural and Environmental Medicine |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/aaem/Acrylamide-in-food-products-eating-habits-and-consumer-awareness-among-Medical-School-students,72578,0,2.html |