期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 -, 期 -, 页码 -出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2022.2099344
关键词
Acrylamide; glycidamide; food; mitigation; analysis; risk assessment
Significant progress has been made in understanding the formation, reduction, and cancer risk of acrylamide in foods over the past two decades. This review highlights new discoveries in formation and analysis, regulations in the European Union, and considerations for reevaluating the toxicity of acrylamide.
After nearly two decades since acrylamide was first raised as a potential safety issue in foods, significant progress has been made in understanding its formation during cooking, how to reduce levels in the most concerned foods, and the possible cancer risk to humans. Despite the huge wealth of knowledge gathered on this topic over the past years, a few new discoveries in occurrence, mitigation, analysis and risk assessment are worthy to note. This short review highlights the salient novelties pertaining to acrylamide, particularly in the areas of formation & analysis, existing and possible future regulations in the European Union, and finally considerations that may lead to possibly revisiting the toxicity of acrylamide and the main metabolite, glycidamide.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据