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Acrylamide Research

Scientific Research
Acrylamide An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control [PDF]

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Acrylamide formation during the frying of hamburger

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Acrylamide in food mechanisms of formation and influencing factors during heating of foods [PDF]

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Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs [PDF]

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An estimate of dietary exposure of acrylamide in Saudi infants

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Chemical formation pathways of toxic contaminants from heat-treatment of food

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Determination of acrylamide concentration in processed food products using normal phase high-performance liquid chromatography (HPLC) [PDF]

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Effects of acrylamide on rat neurobehavior, the contents of dopamine and its metabolites in nigrostriatal dopaminergic pathways

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Evaluation of Acrylamide in Food from China by a LC MS MS Method [PDF]

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Neurobehavioral and transcriptional effects of acrylamide in juvenile rats

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Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods – A Case Study on Potatoes, Cereals and Coffee [PDF]

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The change in albumin concentration after Acrylamide exposure in mice brain structures [PDF]

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[albumin is plasma in the blood formed by the liver which maintains pressure]

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Toxicity of acrylamide and evaluation of its exposure in baby foods [PDF]

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