About this document
Acrylamide in Foods: Formation and Mitigation by dr.rawannefa is a document available to read on EtoBox.
This review discusses acrylamide, a toxic food contaminant formed in carbohydrate-rich foods during high-temperature cooking, primarily through the Maillard reaction. It highlights various innovative and conventional mitigation techniques to reduce acrylamide levels, including the use of lactic acid bacteria, yeasts, and specific food ingredients, as well as cooking methods like microwave frying. The document emphasizes the importance of monitoring acrylamide levels in food due to its potential health risks
- Author
- dr.rawannefa
- Language
- EN