4.7 Article

Instrumentation for Routine Analysis of Acrylamide in French Fries: Assessing Limitations for Adoption

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Summary: Acrylamide is a product of the Maillard reaction found in starchy, asparagine-rich foods processed at high temperatures, which has been identified in certain food and beverage products. Research suggests that high levels of acrylamide ingestion may pose potential health risks. Regulatory measures have been implemented in the EU and California to require disclosure of acrylamide presence in fried, baked foods, and coffee.

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