Acrylamide in foods: A review of the science and future considerations

Annual Review of Food Science and Technology

Volumn 3, Issue 1, 2012, Pages 15-35

  Lineback, David R ^a   Coughlin, James R ^b   Stadler, Richard H ^c  

^a UNIVERSITY OF MARYLAND   (United States)

^b Coughlin and Associates ^*  (United States)

^c Product Technology Center Orbe   (Switzerland)

Author keywords

formation; health risks; management; mitigation; occurrence

Indexed keywords

ACRYLAMIDES; EPIDEMIOLOGICAL STUDIES; FORMATION; HEAT PROCESSING; MAILLARD REACTION; MITIGATION; OCCURRENCE; PLANT ORIGIN; REDUCING SUGARS;

AMIDES; AMINO ACIDS; GLUCOSE; HEALTH RISKS; MANAGEMENT; THERMAL PROCESSING (FOODS);

CHEMICAL CONTAMINATION;

MUS; RATTUS; SOLANUM TUBEROSUM;

ACRYLAMIDE;

ANIMAL; CHEMISTRY; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; GLYCATION; HEAT; HUMAN; METHODOLOGY; REVIEW;

ACRYLAMIDE; ANIMALS; FOOD CONTAMINATION; FOOD HANDLING; FOOD TECHNOLOGY; FOOD, PRESERVED; HOT TEMPERATURE; HUMANS; MAILLARD REACTION;

EID: 84862679989     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-022811-101114     Document Type: Review

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