Acrylamide content of industrial and traditional popcorn collected from Tehran’s market, Iran: A risk assessment study

Author:

Akbari-Adergani Behrouz,Shahbazi Razieh,Esfandiari Zahra,Kamankesh Marzieh,Vakili Saatloo Naiema,Abedini Amirhossein,Ramezankhani Reyhaneh,Sadighara Parisa

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference31 articles.

1. Nutritional value and quality standard of popcorn cooked by microwave and conventional heating;Abdullah,2021

2. A review on dietary additive, food supplement and exercise effects on the prevention of Covid-19;Abedini;Nutrition and Food Sciences Research,2022

3. Acrylamide; a neurotoxin in popcorns: A systematic review and meta-analysis;Abedini;Reviews on Environmental Health,2022

4. Agency, U. E. P. (1990). Assessment of Health Risks from Exposure to Acrylamide. In. US EPA Office of Toxic Substances Washington, DC.

5. The comparative amount of acrylamide in Tahdig prepared with the most common edible liquid and solid oils;Akbari-Adergani;Current Nutrition & Food Science,2020

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