Acrylamide in Food: a Survey of Two Years of Research Activities
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.
ANKLAM Elke;
WENZL Thomas;
2006-01-31
AOAC INTERNATIONAL
JRC32552
https://publications.jrc.ec.europa.eu/repository/handle/JRC32552,
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