Thermal processing is one of the important techniques for most of the plant-based food and
herb medicines before consumption and application in order to meet the specific …

Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly
starchy foods during heating process such as baking, frying and roasting. Acrylamide is …

The influence of home cooking methods on the generation of Maillard reaction products
(MRP) in beef was investigated. Grilling and frying hamburgers to an internal temperature …

In the past decades, the type of chemicals has gradually increased all over the world, and
many of these chemicals may have a potentially toxic effect on human health. The zebrafish …

EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has
widespread uses as an industrial chemical. It is also formed when certain foods are …

Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing
foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly …

Acrylamide (AA) is a well-known toxic compound created at some stage of food products'
thermal process through the Maillard reaction (via interaction of reducing sugars and amino …

Acrylamide (AA) formation in starch‐based processed foods at elevated temperatures is a
serious health issue as it is a toxic and carcinogenic substance. However, the formation of …

Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and
humans. A major challenge lies in developing an effective strategy for acrylamide mitigation …

The screen‐and‐bin approach for interpretation of genotoxicity data is predicated on three
false assumptions: that genotoxicants are rare, that genotoxicity dose–response functions do …