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Acrylamide in Foods Generated through Heating (Contaminants)
The Food Safety Commission of Japan (FSCJ) conducted a risk assessment on acrylamide (AA) (CAS No. 79-06-1) in foods generated through heating, as a self-tasking risk assessment. In rodent toxicity studies, major adverse effects were observed on neurotoxicity and male reproductive toxicity. Statisti...
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| Veröffentlicht in: | Food Saf (Tokyo) |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
FSCJ
2016
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6989166/ https://ncbi.nlm.nih.gov/pubmed/32231909 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.14252/foodsafetyfscj.2016013s |
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