Acrylamide in widely consumed foods - a review.

Pietropaoli, Francesca; Pantalone, Sara; Cichelli, Angelo; d'Alessandro, Nicola

Pietropaoli, Francesca; Pantalone, Sara; Cichelli, Angelo; d'Alessandro, Nicola.

Afiliación

Pietropaoli F; Department of Innovative Technology in Medicine and Dentistry, University "G. d'Annunzio", Chieti, Italy.
Pantalone S; Department of Engineering and Geology, University "G. d'Annunzio", Chieti, Italy.
Cichelli A; Department of Innovative Technology in Medicine and Dentistry, University "G. d'Annunzio", Chieti, Italy.
d'Alessandro N; Department of Engineering and Geology, University "G. d'Annunzio", Chieti, Italy.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess ; 39(5): 853-887, 2022 May.

Article en En | MEDLINE | ID: mdl-35286246

Asunto(s)

Acrilamida; Reacción de Maillard; Acrilamida/análisis; Asparagina; Carcinógenos; Alimentos; Manipulación de Alimentos/métodos; Calor; Humanos

Palabras clave

acrylamide reducing sugars asparagine French fries glycation reaction Maillard reaction

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Reacción de Maillard / Acrilamida Límite: Humans Idioma: En Revista: Food Addit Contam Part A Chem Anal Control Expo Risk Assess Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2022 Tipo del documento: Article País de afiliación: Italia

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