A review of the interactions between acrylamide, microorganisms and food components-Reference-Cited by-同舟云学术

A review of the interactions between acrylamide, microorganisms and food components

Published:2016 Issue:3 Volume:7 Page:1282-1295
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Duda-Chodak A.¹²³⁴,Wajda Ł.¹²³⁴,Tarko T.¹²³⁴,Sroka P.¹²³⁴,Satora P.¹²³⁴

Affiliation:

1. Faculty of Food Technology

2. University of Agriculture in Krakow

3. 30-149 Krakow

4. Poland

Abstract

Acrylamide (AA) and its metabolites have been recognized as potential carcinogens, but also they can cause other negative symptoms in human or animal organisms and therefore this class of chemical compounds has attracted a lot of attention.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO01294E

Reference149 articles.

1. IARC , Acrylamide, 1994, vol. 60

2. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

3. Acrylamide and cancer risk—expert risk assessments and the public debate

4. The carcinogenicity of acrylamide

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