Acrylamide Formation and Different Mitigation Strategies during Food Processing

Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review

Published:2020-02-19 Issue:1 Volume:38 Page:70-87
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Maan Abid Aslam¹²,Anjum Muhammad Adeel¹,Khan Muhammad Kashif Iqbal¹²,Nazir Akmal³,Saeed Farhan⁴^ORCID,Afzaal Muhammad⁴^ORCID,Aadil Rana Muhammad¹^ORCID

Affiliation:

1. National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan

2. Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad, Pakistan

3. Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates

4. Institute of Home and Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1719505

Reference111 articles.

1. Bread crust melanoidins as potential prebiotic ingredients

2. A review on the beneficial aspects of food processing

3. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

4. Acrylamide in Environmental Water: A Review on Sources, Exposure, and Public Health Risks

5. Thermal decomposition of acrylamide from polyacrylamide

Cited by 83 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Biodegradation of chemical contamination by lactic acid bacteria: A biological tool for food safety;Food Chemistry;2024-12

2. Acrylamide in alternative snacks to potato: A review;Food Research International;2024-10

3. The level, human exposure, and health risk assessment of acrylamide in chips and breakfast cereals: A study from Türkiye;Journal of Food Composition and Analysis;2024-10

4. Estimation of the Dietary Acrylamide Exposure of the Turkish Population: An Emerging Threat for Human Health;Nutrients;2024-09-13

5. Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System;Foods;2024-09-06