Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques

Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly formed via Maillard reaction. The potential adverse effects of acrylamide especially possible carcinogenicity in huma...

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Veröffentlicht in:	Environmental science and pollution research international 2021-04, Vol.28 (13), p.15627-15645
Hauptverfasser:	Mollakhalili-Meybodi, Neda, Khorshidian, Nasim, Nematollahi, Amene, Arab, Masoumeh
Format:	Artikel
Sprache:	eng
Schlagworte:	Acrylamide Aquatic Pollution Atmospheric Protection/Air Quality Control/Air Pollution Bread Bread - analysis Capillary electrophoresis Carbohydrates Carcinogenicity Carcinogens Chromatography Chromatography, Liquid Contaminants Earth and Environmental Science Ecotoxicology Electrophoresis Environment Environmental Chemistry Environmental Health Environmental science Exposure Food Contamination - analysis Gas chromatography Health risks High temperature Humans Liquid chromatography Maillard reaction Mass spectrometry Mass spectroscopy Monitoring Quality assessment Quality control Review Article Risk Assessment Risk management Scientific imaging Spectroscopy Tandem Mass Spectrometry Toxicants Waste Water Technology Water Management Water Pollution Control Wheat
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