Overview on mitigation of acrylamide in starchy fried and baked foods.
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DOI: 10.1002/jsfa.9013
Abstract: Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and humans. A major challenge lies in developing an effective strategy for acrylamide mitigation in foods without altering its basic… read more here.
Keywords: fried baked; mitigation acrylamide; baked foods; mitigation ... See more keywords