Risk assessment, formation, and mitigation of dietary acrylamide: Current status and future prospects-Reference-Cited by-同舟云学术

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Risk assessment, formation, and mitigation of dietary acrylamide: Current status and future prospects

Published:2014-07 Issue: Volume:69 Page:1-12
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Xu Yi,Cui Bo,Ran Ran,Liu Ying,Chen Huaping,Kai Guoyin,Shi Jianxin

Funder

National Basic Research Program of China

China National Special Project of International Cooperation in Science and Technology

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference151 articles.

1. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems;Amrein;J. Agric. Food Chem.,2003

2. Acrylamide in roasted almonds and hazelnuts;Amrein;J. Agric. Food Chem.,2005

3. Technological strategies to reduce acrylamide levels in heated foods;Anese;Food Eng. Rev.,2009

4. Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes;Anese;Food Res. Int.,2009

5. Genotoxicity of Acrylamide and Glycidamide: a review of the studies by HPRT gene and TK gene mutation assays;Ao;Genes Environ.,2012

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