Acrylamide in Corn-Based Thermally Processed Foods: A Review

Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the literature on the acrylamide content of corn-based f...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2022-04, Vol.70 (14), p.4165-4181
Hauptverfasser:	Žilić, Slađana, Nikolić, Valentina, Mogol, Burçe Ataç, Hamzalıoğlu, Aytül, Taş, Neslihan Göncüoğlu, Kocadağlı, Tolgahan, Simić, Marijana, Gökmen, Vural
Format:	Artikel
Sprache:	eng
Schlagworte:	Acrylamide - analysis Fast Foods Food Contamination - analysis Food Handling Humans Review Zea mays
Online-Zugang:	Volltext
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