Introduction: Potential Safety Risks Associated with Thermal Processing of Foods
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Publisher
Elsevier
Reference28 articles.
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1. Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article;BIO Web of Conferences;2024
2. Review on Acrylamide: A Hidden Hazard in Fried Carbohydrate-rich Food;Current Nutrition & Food Science;2022-03
3. Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée;Polish Journal of Food and Nutrition Sciences;2019-05-24
4. Effect of oral exposure to acrylamide on biochemical and hematologic parameters in Wistar rats;Drug and Chemical Toxicology;2018-03-28
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