Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook
Abstract This review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the implementation of successful mitigation strategies....
Na minha lista:
| Principais autores: | , , , , , , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Wiley
2024-05-01
|
| coleção: | Food Frontiers |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1002/fft2.368 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|