The presence of acrylamide in various type of food products from the Serbian market

Acrylamide forms when some foods are prepared at temperatures usually above 120°C and in low moisture conditions, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. Acrylamide is carcinogenic to experimental mice and rats, neurotoxic and probably also ca...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2021-10, Vol.854 (1), p.12045
Hauptverfasser:	Koricanac, V, Jankovic, S, Vranic, D, Stankovic, I, Nikolic, D, Petrovic, Z, Milicevic, D
Format:	Artikel
Sprache:	eng
Schlagworte:	Acrylamide Amino acids Asparagine Bakeries Bakery products Biscuits Carcinogens Food Food products Genotoxicity Maillard reaction Neurotoxicity Sugar
Online-Zugang:	Volltext
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