The current study was devoted to evaluate the concentration of acrylamide among different
food products based on subgroups such as type of product, country, and analytical methods …

Acrylamide (AA) is a process-contaminant formed during Maillard Reaction (MR) in starchy
foods heated at temperatures above 120° C. It has been classified by the International …

Thermal processing is one of the important techniques for most of the plant-based food and
herb medicines before consumption and application in order to meet the specific …

EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has
widespread uses as an industrial chemical. It is also formed when certain foods are …

Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing
foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly …

Acrylamide is classified as a toxic food contaminant, and it is formed in carbohydrate rich
food when heated> 120° C through the Maillard reaction. The main parameters that affect …

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 …

Hydrogels have great potential in food packaging. However, stimuli-responsive preservative
delivery-based hydrogels for emerging active packaging have not yet been explored …

Ab initio calculations were performed to determine the sensing behavior of g-C3N4 and Li
metal-doped g-C3N4 (Li/g-C3N4) quantum dots toward toxic compounds acetamide (AA) …

Cereal products as the main group of food diet have most important effect on human health.
Acrylamide as a dangerous toxic compound has highly potential to be form in carbohydrates …