Acrylamide is a process contaminant and neurotoxic with growing evidence of cancer in
human. Potato-based products majorly contribute towards acrylamide dietary intake thereby …

Acrylamide (AA), furan and furan derivatives, polycyclic aromatic amines (PAHs),
monochloropropanediols (MCPDs), glycidol, and their esters are carcinogens that are being …

Kidneys are one of the most important organs in the human body. In addition to filtering 200
liters of fluid every 24 hours, the kidney also regulates acid-base balance, maintains …

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

The aim of this study is to determine the acrylamide levels of corn chips, potato chips and
breakfast cereals and to evaluate the acrylamide exposure level resulting from the …

Thermal treatment of food can lead to the formation of potentially harmful chemicals, known
as process contaminants. These are adventitious contaminants that are formed in food …

This study aimed to evaluate the fate in digestive steps, bioaccessibility and diffusion of
acrylamide (AA) and 5-Hydroxymethylfurfural (5-HMF) in bread samples produced under …

Tradition methods that are applied for the processing of food commonly use relatively high
temperature and long cooking time for the preparation of foods. This relatively high …

This study aimed to estimate the Malaysian adult population's current dietary exposure and
margin of exposure (MOE) to the carcinogenic processing contaminant, acrylamide. A total …

This study was conducted with the aim of investigating the effect of cinnamon and cocoa on
the formation of acrylamide in cake samples and their carcinogenic and non-carcinogenic …