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 …

Potato is an economically important staple crop prevailing all across the world with
successful large-scale production, consumption, and affordability with easy availability in the …

Deep-fat frying at 180° C or above is one of the most common food processing methods
used for preparing of human kind foods worldwide. However, a serial of complex reactions …

Acrylamide is proven to be carcinogenic in rodents and a 'probable'human carcinogen, with
increasing evidence of positive associations with human cancers. Thus, authorities and …

Acrylamide (AA) is known as a neurotoxin in humans and it is classified as a probable
human carcinogen by the International Agency of Research on Cancer. AA is produced as …

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 …

Asparaginase, an enzyme that hydrolyzes asparagine to aspartic acid, presents a potentially
very effective means for reducing acrylamide formation in foods via removal of the precursor …

Potentially toxic acrylamide is largely derived from heat-induced reactions between the
amino group of the free amino acid asparagine and carbonyl groups of glucose and fructose …

Acrylamide (AA) was firstly detected in food in 2002, and since then, studies on AA analysis,
occurrence, formation, toxicity, risk assessment and mitigation have been extensively carried …

Battered fried foods consistently remain in high demand despite concerns about their health
aspects, prompting food processors to develop new methods and alternative oils and batters …