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....

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Principais autores:	Ravi Pandiselvam, Özge Süfer, Zeynep Tuğba Özaslan, NA Nanje Gowda, Manoj Kumar Pulivarthi, Anto Pradeep Raja Charles, Bharathi Ramesh, Seema Ramniwas, Sarvesh Rustagi, Zahra Jafari, G. Jeevarathinam
Formato:	Artigo
Idioma:	Inglês
Publicado:	Wiley 2024-05-01
Series:	Food Frontiers
Assuntos:	Acrylamide Maillard reaction Nonthermal technologies Thermal technologies Vacuum technologies
Acceso en liña:	https://doi.org/10.1002/fft2.368
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