While baking produces attractive flavors for foods, it also generates various endogenous by-
products, including acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), advanced glycation …

Acrylamide, identified by the International Cancer Research Center as a possible
carcinogenic compound to humans, is a contaminant formed as a result of the thermal …

Aim Acrylamide (AC) is a carcinogenic substance which is formed during the heating of
starchy foods at high temperatures and constitutes an important risk for human health …

Chemical pollutants such as mycotoxins and pesticides exert harmful effects on human
health such as inflammation, oxidative stress, and cancer. Several strategies were applied …

Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been
discovered in food. One of the factors affecting its formation is the heat treatment method …

Acrylamide (AA) is a well-known toxic compound created at some stage of food products'
thermal process through the Maillard reaction (via interaction of reducing sugars and amino …

Acrylamide (ACR) is a common pollutant formed during food thermal processing such as
frying, baking and roasting. ACR and its metabolites can cause various negative effects on …

Acrylamide (AA) is a product of food heating process that is widely present in cooked foods
and known to be toxic to humans. Exposure data has revealed coffee to be one of the …

Storing potato tubers at cold temperatures, either for transport or continuity of supply, is
associated with the conversion of sucrose to reducing sugars. When cold-stored cut tubers …

Acrylamide (AA) formation in starch‐based processed foods at elevated temperatures is a
serious health issue as it is a toxic and carcinogenic substance. However, the formation of …