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Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment
Acrylamide (AA) is a neo-formed toxic compound that develops in foods during cooking at temperatures above 120 °C. AA shows in vivo neurotoxic and carcinogenic effects, and it is potentially carcinogenic for humans. Its occurrence is common in baked food, such as bread and similar products. This stu...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Molecules |
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| Κύριοι συγγραφείς: | , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
MDPI
2020
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7571032/ https://ncbi.nlm.nih.gov/pubmed/32932804 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25184156 |
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