Acrylamide in Corn-Based Thermally Processed Foods: A Review-Reference-Cited by-同舟云学术

Acrylamide in Corn-Based Thermally Processed Foods: A Review

Published:2022-03-31 Issue:14 Volume:70 Page:4165-4181
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Žilić Slađana¹,Nikolić Valentina¹,Mogol Burçe Ataç²,Hamzalıoğlu Aytül²,Taş Neslihan Göncüoğlu²,Kocadağlı Tolgahan²^ORCID,Simić Marijana¹,Gökmen Vural²^ORCID

Affiliation:

1. Maize Research Institute, Group of Food Technology and Biochemistry, Slobodana Bajića 1, 11185 Belgrad- Zemun, Serbia

2. Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey

Funder

T?rkiye Bilimsel ve Teknolojik Arastirma Kurumu

Ministarstvo Prosvete, Nauke i Tehnolo?kog Razvoja

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c07249

Reference121 articles.

1. International Agency for Research on Cancer (IARC). Evaluation of the carcinogenic risks of chemicals to humans; IARC Monographs; International Agency for Research on Cancer: Lyon, France, 1994; Vol. 60, pp 389.

2. Revisiting the evidence for genotoxicity of acrylamide (AA), key to risk assessment of dietary AA exposure

3. Acrylamide: a review of its genotoxicity and an assessment of heritable genetic risk

4. Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips

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