Journal of the science of food and agriculture
Impact of pectin addition on acrylamide formation in bakery products: mitigation strategies.
Rosalía López-Ruiz, Jesús Marin-Sáez, Roberto Romero-González, Antonia Garrido-Frenich
Published: 202610.1002/jsfa.70418
Abstract
BACKGROUND: Acrylamide (AA), classified as a Group 2A carcinogen by the International Agency for Cancer Research (IARC), has raised health concerns, prompting efforts to mitigate its levels in food products. Researchers have explored innovative strat…
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