Acrylamide in Baby Foods: A Probabilistic Exposure Assessment

Acrylamide (also known as 2-propenamide) (AA) is a toxicant that develops in food during high-temperature cooking, and its occurrence is common in biscuits and baked snacks. AA is known for its in vivo neurotoxic and carcinogenic effects, and it is considered a potential carcinogen for humans. Infan...

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Detalles Bibliográficos
Autores principales: Esposito, Francesco, Nolasco, Agata, Caracciolo, Francesco, Velotto, Salvatore, Montuori, Paolo, Romano, Raffaele, Stasi, Tommaso, Cirillo, Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701054/
https://www.ncbi.nlm.nih.gov/pubmed/34945452
http://dx.doi.org/10.3390/foods10122900

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701054/
https://www.ncbi.nlm.nih.gov/pubmed/34945452
http://dx.doi.org/10.3390/foods10122900

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