Food and chemical toxicology : an international journal published for the British Industrial Biological Research AssociationAcrylamideHumansFood ContaminationDietary ExposureEurope
Presence of acrylamide in key food sources within the European Mediterranean framework.
Borja Peris-Camarasa, Olga Pardo, Vincenzo Nava, Giuseppa di Bella, Cristina Aleixandre, Clara Coscollà
Published: 202610.1016/j.fct.2025.115856
Abstract
Acrylamide (AA) is a low-molecular-weight compound formed primarily through the Maillard reaction in carbohydrate-rich, low-protein foods subjected to high temperatures under low-moisture conditions. Since its classification as a "probable human carc…
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