Title: Acrylamide in Food: a Survey of Two Years of Research Activities
Citation: JOURNAL OF AOAC INTERNATIONAL vol. 8 no. 1 p. 226
Publication Year: 2005
JRC N°: JRC32552
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC32552
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 Directorate:Health, Consumers and Reference Materials

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