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|Title:||Acrylamide in Food: a Survey of Two Years of Research Activities|
|Authors:||ANKLAM ELKE; WENZL THOMAS|
|Citation:||JOURNAL OF AOAC INTERNATIONAL vol. 8 no. 1 p. 226|
|Type:||Articles in periodicals and books|
|Abstract:||The report in April 2002 of high levels of the chemical compound acrylamide in starch-rich, processed food has caused widespread public attention due to its classification as probably carcinogenic to humans. Since this issue concerning the formation of acrylamide during food processing was totally new, a significant amount of knowledge had to be acquired. The central question was, and is, to what extent the acrylamide contents in food affect human health.|
|JRC Institute:||Institute for Reference Materials and Measurements|
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