The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression-Reference-Cited by-同舟云学术

The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression

Published:2020-07-13 Issue: Volume: Page:1-19
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Mousavi Khaneghah Amin¹^ORCID,Fakhri Yadolah²^ORCID,Nematollahi Amene³,Seilani Fatemeh⁴,Vasseghian Yasser⁵^ORCID

Affiliation:

1. Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Sao Paulo, Brazil

2. Department of Environmental Health Engineering, Student Research Committee, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran

3. Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran

4. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

5. Institute of Research and Development, Duy Tan University, Da Nang, Vietnam

Funder

Shahid Beheshti University of Medical Sciences

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1791175

Reference123 articles.

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3. Acrylamide levels in selected Colombian foods

4. IARC. Iarc Monographs on the Evaluation of Carcinogenic Risks to Humans; IARC: Lyon, France, 1994; Vol. 60, pp 389–433.

5. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs

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