Current issues in dietary acrylamide: Formation, mitigation and risk assessment

Journal of the Science of Food and Agriculture

Volumn 94, Issue 1, 2014, Pages 9-20

  Pedreschi, Franco ^a   Mariotti, María Salomé ^a   Granby, Kit ^b  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Acrylamide; Formation; Mitigation; Risk assessment

Indexed keywords

SOLANUM TUBEROSUM;

ACRYLAMIDE; ASPARAGINASE; ASPARAGINE; CARCINOGEN; FRUCTOSE; GLUCOSE; STARCH;

ANIMAL; CEREAL; CHEMISTRY; COFFEE; DIET; DRUG EFFECT; FOOD HANDLING; FORMATION; GLYCATION; HEAT; HUMAN; METABOLISM; METHODOLOGY; MITIGATION; NERVOUS SYSTEM; POTATO; REVIEW; RISK ASSESSMENT;

ACRYLAMIDE; FORMATION; MITIGATION; RISK ASSESSMENT;

ACRYLAMIDE; ANIMALS; ASPARAGINASE; ASPARAGINE; CARCINOGENS; CEREALS; COFFEE; DIET; FOOD HANDLING; FRUCTOSE; GLUCOSE; HOT TEMPERATURE; HUMANS; MAILLARD REACTION; NERVOUS SYSTEM; RISK ASSESSMENT; SOLANUM TUBEROSUM; STARCH;

EID: 84887214604     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6349     Document Type: Review

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