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Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods
Acrylamide, a thermal process contaminant, is generated in carbohydrate-rich foods processed at high temperatures (above 120 °C). Since acrylamide indicates a human health concern, the acrylamide contents of various foods and the dietary exposure of the population to acrylamide are very well investi...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341540/ https://www.ncbi.nlm.nih.gov/pubmed/37444119 http://dx.doi.org/10.3390/ijerph20136272 |