ListarTecnología en Alimentos por tema "HEALTH EFFECTS"
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Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects
(2022-01)Herein we explore the latest research on a chemical compound resulting from food processing and during the Maillard reaction: Acrylamide (ACR). ACR is formed during high-temperature cooking processes (i.e. >120 °C), such ...