Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans-Reference-Cited by-同舟云学术

Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans

Published:2015 Issue:6 Volume:6 Page:1752-1772
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Friedman Mendel¹²³⁴⁵

Affiliation:

1. Western Regional Research Center

2. Agricultural Research Service

3. U.S. Department of Agriculture

4. Albany

5. USA

Abstract

Potentially toxic acrylamide is largely derived from the heat-inducing reactions between the amino group of the amino acid asparagine and carbonyl groups of glucose and fructose in plant-derived foods including cereals, coffees, almonds, olives, potatoes, and sweet potatoes.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C5FO00320B

Reference208 articles.

1. Food Browning and Its Prevention: An Overview

2. Biological Effects of Maillard Browning Products That May Affect Acrylamide Safety in Food

3. J. Burri , C.Bertoli and R. H.Stadler, Food Processing and Nutritional Aspects, in Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks, ed. R. H. Stadler and D. R. Lineback, John Wiley & Sons, Inc., Hoboken, NJ, USA, 2009, ch. 9, pp. 645–677

4. Chemistry, Biochemistry, and Safety of Acrylamide. A Review

5. Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide

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