Acrylamide In Food
DOI:
https://doi.org/10.62300/4y0z6483Palabras clave:
Acrylamide, Industrial Chemical, ToxicologyResumen
As an industrial chemical, acrylamide has been studied extensively for more than 40 years, resulting in a broad base of scientific knowledge covering various toxicological endpoints, metabolism, kinetics, mode of action, and health effects in animals. Very little scientific evidence is available in humans, particularly with respect to food. This paper covers research concerning the occurrence of acrylamide in food, including formation and detection; methods of mitigation and reduction; dietary exposure; toxicology and epidemiology; and the elements of accurate, effective risk communications.Descargas
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Publicado
2006-06-28
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Issue Papers
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Derechos de autor 2006 Council for Agricultural Science and Technology (CAST)
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Cómo citar
Lineback, D., Pariza, M. W., Coughlin, J., Davies, C., Kettlitz, B., Robin, L. P., Schmidt, D., Scimeca, J., & Stadler, R. (2006). Acrylamide In Food. Council for Agricultural Science and Technology (CAST). https://doi.org/10.62300/4y0z6483
