4.2 Review

Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods

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Review Food Science & Technology

Acrylamide Formation and Different Mitigation Strategies during Food Processing - A Review

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Summary: Thermal treatment during food processing can lead to the production of undesirable compounds, such as acrylamide, which is generated through the Maillard reaction between reducing sugars and free amino acids in starch-rich foods. Acrylamide has attracted significant attention due to its wide occurrence, dietary exposure, and toxicity. This paper provides updated and comprehensive information on the formation, occurrence, dietary exposure, toxicity, and mitigation of acrylamide in foods during processing.

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