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Acrylamide in Food

Acrylamide in Food

Hardcover

Medical ReferenceTechnology & EngineeringChemistry

ISBN10: 1786346583
ISBN13: 9781786346582
Publisher: Wspc (Europe)
Published: Mar 3 2019
Pages: 172
Weight: 0.88
Height: 0.44 Width: 6.00 Depth: 9.00
Language: English

Acrylamide, a chemical described as 'extremely hazardous' and 'probably carcinogenic to humans', was discovered in food in 2002. Its presence in a range of popular foods has become one of the most difficult issues facing not only the food industry but all stakeholders in the food supply chain and its oversight. Acrylamide is not present in raw food but forms from natural precursors during high-temperature (> 120 C) cooking and food processing. Fried, baked, roasted and toasted potato and cereal products, as well as coffee, are the major contributors to dietary exposure.

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Medical Reference