Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review.
Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It mainly originated from reducing sugar and free amino acid interactions in the carbohydrate-rich foodstuffs heated at high temperatures. Due to the neurotoxicity and carcinogenicity of AA, the mechanism of for...
| Publicado en: | International Journal of Environmental Health Research Vol. 34; no. 1; pp. 1 - 30 |
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| Autores principales: | , , , , , , , , , , |
| Formato: | pictorial review tables/charts Journal Article |
| Publicado: |
Taylor & Francis Ltd
Jan2024
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=174973558&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 174973558 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 09603123 57L jtl: International Journal of Environmental Health Research issn: 09603123 maglogo: Y pubinfo: dt: Jan2024 vid: 34 iid: 1 pid: 377 pub: Taylor & Francis Ltd place: Philadelphia, Pennsylvania artinfo: ui: 174973558 159324347 174973558 174973558 10.1080/09603123.2022.2123907 174973558 ppf: 1 ppct: 29 formats: fmt: – @attributes: type: T – @attributes: type: P tig: atl: Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review. aug: au: Peivasteh-Roudsari, Leila Karami, Marziyeh Barzegar-Bafrouei, Raziyeh Samiee, Samane Karami, Hadis Tajdar-Oranj, Behrouz Mahdavi, Vahideh Alizadeh, Adel Mirza Sadighara, Parisa Oliveri Conti, Gea Mousavi Khaneghah, Amin affil: Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran sug: subj: Acrylamides Adverse Effects Acrylamides Metabolism Acrylamides Analysis Food Handling Molecular Structure Toxicity Tests Heat Temperature Yeasts Food Additives Coffee Food Contamination Potato Cereals Risk Assessment Nutritive Value ab: Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It mainly originated from reducing sugar and free amino acid interactions in the carbohydrate-rich foodstuffs heated at high temperatures. Due to the neurotoxicity and carcinogenicity of AA, the mechanism of formation, toxic effects on health, and mitigation strategies, including conventional approaches and innovative technologies, have been of great interest since its discovery in food. Potato products (especially French fries and crisps), coffee, and cereals(bread and biscuit) are renowned contributors to AA's daily intake. The best preventive methods discussed in the literature include time/temperature optimization, blanching, enzymatic treatment, yeast treatment, additives, pulsed electric fields, ultrasound, vacuum roasting, air frying, and irradiation, exhibiting a high efficacy in AA elimination in food products. pubtype: Academic Journal doctype: pictorial review tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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