Polymers are extensively used in food and beverage packaging to shield against
contaminants and external damage due to their barrier properties, protecting the goods …

Abstract Background Acrylamide (2-propanamide), an unsaturated amide, occurs in
thermally processed (baked/fried) foods such as potato chips, biscuits, coffee, fried nuts and …

Metal–organic frameworks (MOFs) have shown considerable prospects for sensing
pesticide residues. However, the low stability of MOFs in water hinders them from testing …

As a potential carcinogen produced in food thermal processing, acrylamide (AM) can cause
irreversible harm to human health. For the detection of AM in food products, a simple …

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 …

Various studies have shown that different types of probiotics as healthy gut microbes, in
addition to having beneficial effects on the host's health, have an excellent ability to …

Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods,
such as frying and baking, and has been proved to be carcinogenic. Because of its potential …

Food safety being a vast global public health threat has attracted growing concern. Efficient
detection techniques for food hazards are essential to ensure food safety. Various methods …

Acrylamide, a food processing contaminant with demonstrated genotoxicity, carcinogenicity,
and reproductive toxicity, is largely present in numerous prominent and commonly …

Acrylamide is a process-induced food toxicant which is formed during heating of food
products via Strecker or acrolein pathway. Studies have revealed that acrylamide causes …