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Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, a...

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Detalles Bibliográficos
Autores principales: Sarion, Cristina, Codină, Georgiana Gabriela, Dabija, Adriana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8073677/
https://www.ncbi.nlm.nih.gov/pubmed/33921874
http://dx.doi.org/10.3390/ijerph18084332