Acrylamide is classified as a toxic food contaminant, and it is formed in carbohydrate rich
food when heated> 120° C through the Maillard reaction. The main parameters that affect …

Widely consumed thermally processed corn-based foods can have a great contribution to
acrylamide dietary intake, thus bearing a high public health risk and requiring attention and …

Highlights•The fate of acrylamide from roasting to digestion is discussed.•More research is
needed to reduce the amount of acrylamide in coffee beverages.•Acrylamide is not the only …

Acrylamide has received worldwide attention due to its existence in commonly consumed
foods. L-asparaginase reduces acrylamide formation in foods by hydrolyzing available L …

Acrylamide (ACR) is formed during tobacco and carbohydrate-rich food heating and is
widely applied in many industries, with a range of toxic effects. The antioxidant properties of …

Highlights•Infants and toddlers are the most exposed group.•Benchmark levels for baby
foods should include consumed other foods by toddlers.•Exposure and risk-assessment …

Highlights•Assessments conducted worldwide provide a comprehensive picture of
acrylamide exposure.•Mean exposures for adults are similar among countries; estimates …

Conventional hot air baking is a widely used food processing technology, which involves
simultaneous heat and mass transfer processes. Chances of acrylamide and …

Food processing contaminants (FPCs) form a wide group of chemicals that are generated
during different cooking practices. This study was aimed at determining the levels of a …

Highlights•Highly consumed foods contain process contaminants that create health
risks•The NOVA system does not consider the processing contaminants in foods•Minimally …