Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as
such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has …

The dietary intake of acrylamide (AA) is a health concern, and food is being monitored
worldwide, but the extent of AA exposure from the diet is uncertain. The aim of this review …

l-asparaginase (ASNase, EC 3.5. 1.1) is an aminohydrolase enzyme with important uses in
the therapeutic/pharmaceutical and food industries. Its main applications are as an …

The association between ultra-processed food (UPF) and risk of cardiometabolic disorders
is an ongoing concern. Different food processing-based classification systems have …

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 …

Acrylamide (AA) is a process-contaminant formed during Maillard Reaction (MR) in starchy
foods heated at temperatures above 120° C. It has been classified by the International …

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 …

Acrylamide (ACR) is a common pollutant formed during food thermal processing such as
frying, baking and roasting. ACR and its metabolites can cause various negative effects on …

Infants and toddlers are highly sensitive to contaminants in food. Chronic exposure can lead
to developmental delays, disorders of the nervous, urinary and immune systems, and to …

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 …