Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects-Reference-Cited by-同舟云学术

Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects

Published:2022-01-11 Issue:4 Volume:41 Page:1343-1373
ISSN:1556-9543
Container-title:Toxin Reviews
language:en
Short-container-title:Toxin Reviews

Author:

Quesada-Valverde Mónica¹,Artavia Graciela¹^ORCID,Granados-Chinchilla Fabio¹^ORCID,Cortés-Herrera Carolina¹

Affiliation:

1. Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica

Publisher

Informa UK Limited

Subject

Toxicology

Link

https://www.tandfonline.com/doi/pdf/10.1080/15569543.2021.2018611

Reference280 articles.

1. Toxicology and risk assessment of acrolein in food

2. Perturbation of cell division by acrylamide in vitro and in vivo

3. Asparaginase conjugated magnetic nanoparticles used for reducing acrylamide formation in food model system

4. Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah

5. Protective effect of carnosic acid against acrylamide-induced toxicity in RPE cells

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