The acrylamide problem: a plant and agronomic science issue.

@article{Halford2012TheAP,
  title={The acrylamide problem: a plant and agronomic science issue.},
  author={Nigel G Halford and Tanya Y. Curtis and Nira Muttucumaru and Jennifer Postles and J. Stephen Elmore and Donald S. Mottram},
  journal={Journal of experimental botany},
  year={2012},
  volume={63 8},
  pages={2841-51}
}
Acrylamide, a chemical that is probably carcinogenic in humans and has neurological and reproductive effects, forms from free asparagine and reducing sugars during high-temperature cooking and processing of common foods. Potato and cereal products are major contributors to dietary exposure to acrylamide and while the food industry reacted rapidly to the discovery of acrylamide in some of the most popular foods, the issue remains a difficult one for many sectors. Efforts to reduce acrylamide… CONTINUE READING

Citations

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Risk assessment, formation, and mitigation of dietary acrylamide: current status and future prospects.

Yi Xu, Bo Cui, +4 authors Jianxin Shi
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association • 2014
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