Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies - ScienceDirect
Acrylamide | Baking Processes | BAKERpedia
Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure
Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure
Mitigation of Acrylamide in Foods: An African Perspective | IntechOpen
Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review - ScienceDirect
Full article: Mechanistic evidence for the effect of sulphur-based additive: methionine, on acrylamide reduction
Acrylamide in Food and Baby Food, a Global Risk: A Review | Free Essay Examples
Proposed mechanism for the formation of acrylamide in heat-treated... | Download Scientific Diagram
Reducing Acrylamide Exposure: A Review of the Application of Sulfur-Containing Compounds - A Caribbean Outlook | Semantic Scholar
Acrylamide: A Review of Its Formation and Health Effects - Issuu
Expected mechanism for acrylamide formation during heating of food | Download Scientific Diagram
Expected mechanism for acrylamide formation during heating of food | Download Scientific Diagram
![PDF] Acrylamide in food products : Identification, formation and analytical methodology | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/46682dab9aec1bd0c6aefce20bc0db1f7f482eae/51-Figure8.1-1.png "PDF] Acrylamide in food products : Identification, formation and analytical methodology | Semantic Scholar")
PDF] Acrylamide in food products : Identification, formation and analytical methodology | Semantic Scholar
Suppressed Acrylamide Formation during Baking in Yeast-Leavened Bread Based on added Asparaginase, Baking Time and Temperature Using Response Surface Methodology | Applied Food Biotechnology
Proposed mechanism for the formation of the acrylamide in heat-treated... | Download Scientific Diagram
Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review - ScienceDirect
Microorganisms | Free Full-Text | Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives
Direct Trapping of Acrylamide as a Key Mechanism for Niacin's Inhibitory Activity in Carcinogenic Acrylamide Formation | Chemical Research in Toxicology
Acrylamide-induced peripheral neuropathy: manifestations, mechanisms, and potential treatment modalities | SpringerLink
Molecules | Free Full-Text | Effect of Microwave Heating on the Acrylamide Formation in Foods
PPT – Acrylamide: Mechanism of Formation in Heated Foods PowerPoint presentation | free to view - id: 1ca00-MWNmY
Acrylamide Formation Mechanism in Heated Foods | Journal of Agricultural and Food Chemistry
Strategies for Reduction of Acrylamide in Fried Potatoes and Potato Chips: A Review | Middle East Journal of Rehabilitation and Health Studies | Full Text
Formation of Acrylamide in Food - ppt download
Contaminant acrylamide in food: toxicity, detection methods, mitigation measures and risk assessment for humans
Frontiers | Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review
Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods
