Highlights•White sugar, honey, raw juice and sap have low or non-detectable values of
acrylamide.•The highest levels of acrylamide were detected in dark brown and non …

BACKGROUND Acrylamide in foods has been widely studied because of its possible
carcinogenicity. Most of the foods investigated were prepared using low moisture and high …

Acrylamide (AA) is a food contaminant present in a wide range of frequently consumed
foods, which makes human exposure to this toxicant unfortunately unavoidable. However …

Methods: A comprehensive literature review was conducted via searching in databases
such as Google Scholar, Science Direct, Pub Med, and SID using English or Persian …

Acrylamide is a synthetic monomer with a wide scope of industrial applications, mainly as a
precursor in the production of several polymers, such as polyacrylamide. The main uses of …

Cereal products are one of the main sources contributing to the exposure to acrylamide and,
therefore, it is important to control its occurrence to reduce the dietary exposure and risk on …

Among advanced hypotheses concerning acrylamide formation in cooked food, the Maillard
browning reactions of sugars and amino acids have received much attention as the most …

Acrylamide or 2-propenamide is a chemical compound, with chemical formula CH 2= CH–
CO–NH 2, that can be produced at high levels in high-carbohydrate heat-treated foods. The …

Thermal treatment can initiate the production of some undesirable compounds in foods
during processing. Acrylamide is one among such compounds that is produced (in starch …

Acrylamide is a chemical found in starchy foods that have been cooked at high
temperatures. These include crisps, chips, bread and crisp breads. It was first discovered by …