About this document
Acrylamide in Iranian Dates and Syrups by mahya nasrolah is a document available to read on EtoBox.
This study investigates the potential for acrylamide formation in Iranian dates and date syrups, finding acrylamide concentrations in syrups ranging from 141–554 ppb, while not detected in date fruits. The research highlights a strong correlation between acrylamide levels and factors such as soluble solid content, asparagine levels, and reducing sugar concentrations. The findings suggest that the processing of date syrups may pose health risks due to acrylamide presence, exceeding the tolerable daily intake
- Author
- mahya nasrolah
- Language
- EN