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Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge
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The recent report of elevated acrylamide levels in heat processing foods evoked an international health alarm. Acrylamide, an acknowledged potential genetic and reproductive toxin with mutagenic and carcinogenic properties in experimental mammalians, has been found in various heat processing foods. Many original contributions reported their findings on the formation mechanism and possible reduction methods of acrylamide. The aim of this review article is to summarize the state-of-the-art abou...
Related newspaper, magazine, and journal articles from HighBeam Research
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Acrylamide in french fries
The Scientist
; How does it get there? Finding acrylamide-a reagent biochemists use to separate proteins, and a neurotoxin and suspected carcinogen-in fried and baked foods was surprising enough.1 What really puzzled food chemists was how it gets there. Now four research groups may have solved the mystery. In
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A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control
Critical Reviews in Food Science and Nutrition
; Acrylamide is a synthetic monomer with a wide scope of industrial applications, mainly as a precursor in the production of several polymers, such as polyacrylamide. The main uses of polyacrylamides are in water and wastewater treatment processes, pulp and paper processing, and mining and mineral
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Scientists unlock acrylamide secret. (Abstracts).(potentially carcinogenic substance found in starchy foods)(Brief Article)
Prepared Foods
; Two separate teams of scientists published research in the U.K. journal Nature, explaining how acrylamide, a potentially carcinogenic substance, is formed in some cooked potato products. When starchy foods are cooked at high temperatures--such as in frying--the Maillard reaction takes place, and an
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Joint WHO/FAO global consultation on acrylamide in foods. (News Briefs/Nouvelles en Bref).(Brief Article)
Canadian Chemical News
; Potato chip and french fries fry fans were frozen in mid-bite awaiting the results of a recent joint meeting of WHO and the FAO The meeting, held on June 25-27, 2002 in Geneva, Switzerland, discussed the health implications of recent research that shows high levels of the carcinogen acrylamide in
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Group raises alarm over acrylamide in foods
Oakland Tribune
; WASHINGTON - MAUREEN COHEN read a newspaper article about cancer- causing acrylamide in her kids' favorite snacks and wanted to know more. "I just got curious," said Cohen, a mother of three in Vienna, Va. "If it's known that it's a cancer-causing substance, I sure would like somebody to look into
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