Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts
In today’s fast-paced world, people increasingly rely on a variety of processed foods due to their busy lifestyles. The enhanced flavors, vibrant colors, and ease of accessibility at reasonable prices have made ready-to-eat foods the easiest and simplest choice to satiate hunger, especially those th...
المؤلفون الرئيسيون: | Indira Govindaraju, Maidin Sana, Ishita Chakraborty, Md. Hafizur Rahman, Rajib Biswas, Nirmal Mazumder |
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التنسيق: | مقال |
اللغة: | English |
منشور في: |
MDPI AG
2024-02-01
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سلاسل: | Foods |
الموضوعات: | |
الوصول للمادة أونلاين: | https://www.mdpi.com/2304-8158/13/4/556 |
مواد مشابهة
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Development of an acrylamide-free palm sugar-like flavouring using maillard reaction
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Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia
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منشور في: (2004-12-01) -
Strategies to reduce neurotoxic acrylamide in biscuits, a systematic review
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Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study
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منشور في: (2018-12-01) -
Monitoring of Acrylamide Content in Selected Foods
حسب: Zdeněk Svoboda, وآخرون
منشور في: (2015-08-01)