Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as
such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has …

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 (AA), as a food-borne toxicant, is created at some stages of thermal processing
in the starchy food through Maillard reaction, fatty food via acrolein route, and proteinous …

Surge in consumption of healthy and safe foods has challenged researchers to develop
sensitive, precise, robust detection and quantification of food contaminants like acrylamide …

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, a food-borne chemical toxicant, has raised global concern in recent decades. It
mainly originated from reducing sugar and free amino acid interactions in the carbohydrate …

The aim of this study was to investigate the effect of the coffee roasting process on both toxic
and some beneficial antioxidant compounds, applying a systematic and broad approach …

The effects of pulsed electric fields (PEF) and blanching pretreatments on frying kinetics, oil
content, color, texture, acrylamide (AA) content, and microstructure have been investigated …

The main purpose of this work was to investigate the effect of pulsed electric field (PEF)
treatment on the oil absorption capacity of potato chips, evaluated via changes to …

Traditional food processing techniques can no longer meet the ever increasing demand for
high quality food across the globe due to its low process efficiency, high energy …