Acrylamide in food - formation of acrylamide and its damages to health

• Autorzy: Otles S. , Otles S.
• Języki publikacji: EN

Abstrakty

EN

Acrylamide and its analogues have been widely used since the last century for various chemical and environmental applications and can be formed by heating of biological material derived from plant tissues. This compound, identified previously as a potential industrial hazard, has now been found in many cooked foods.

Słowa kluczowe

EN

health; heating; human health; cooked food; acrylamide; industrial hazard; biological material; food; human nutrition; carcinogenicity

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2004
• Tom: 07
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume7/issue2/food/art-02.html

Twórcy

autor

Otles S.

• Ege University, Bornova TR - 35100 Izmir, Turkey

autor

Otles S.

Bibliografia

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