Acrylamide in snack foods
作者： Amit Baran Das , Prem Prakas Srivastav
DOI: 10.3109/15376516.2011.623329
关键词:
摘要: Research on acrylamide has been going for the last four decades. However, its presence in carbohydrate-rich and high temperature processed foods was confirmed 2002, after which a significant progress this field made. A number of studies were conducted to explore mechanism formation foods. Carbohydrate, protein, fat are main constituents food, mainly responsible acrylamide, thus, investigations carried out reduce quantity food. Moreover, various regarding carcinogenic neurotoxic effects animal models suggested that can produce tumor thyroid gland, testes, mammary lungs, clitoral brain, also enhance mutation, step cancer. Therefore, review addresses since recently toxicological effects, reduction snack
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