Source: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2022 May; Vol. 39 (5), pp. Publisher: Informa Healthcare Country of Publication: England NLM ID: 101485040 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Academic Journal

Formation of styrene during the Maillard reaction is negligible.

Authors : Goldmann T; Nestlé Research Center, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland.; Davidek T

Subjects: Maillard Reaction*; Acrylamide/Acrylamide/Acrylamide/*chemistry ; Styrene/Styrene/Styrene/*chemistry

Source: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2009 May; Vol. 26 (5), pp. Publisher: Informa Healthcare Country of Publication: England NLM ID: 101485040 Publication Model: Print Cited Medium: Internet ISSN: 1944-0057

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Academic Journal

Evaluación del efecto in vitro de extractos intra y extracelulares de Lactobacillus contra la genotoxicidad y el estrés oxidativo causado por la acrilamida.

Authors : Reyes López, María Goretti¹; Cavazos Garduño, Adriana¹; Franco Rodríguez, Nancy Elizabeth¹

Subjects: *LACTOBACILLUS casei; *LACTOBACILLUS reuteri; *MAILLARD reaction

Source: Nutrición Hospitalaria. jul/ago2023, Vol. 40 Issue 4, p811-818. 8p.

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Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review.

Authors : Li, Zelin^1,2 (AUTHOR); Zhao, Chunyan² (AUTHOR); Cao, Changwei¹ (AUTHOR)

Subjects: *COFFEE processing; *LITERATURE reviews; *ACRYLAMIDE

Source: Molecules. Apr2023, Vol. 28 Issue 8, p3476. 15p.

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A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing.

Authors : Wang, Yilun¹ (AUTHOR); Liu, Yuxuan¹ (AUTHOR); Huang, Xiaohong¹ (AUTHOR)

Subjects: *POISONS; *URETHANE; *FOOD industry

Source: Food Reviews International. 2023, Vol. 39 Issue 3, p1275-1292. 18p. 3 Diagrams, 6 Charts, 2 Graphs.

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ACRYLAMIDE VARIABILITY AND CONTENT IN SELECTED LOCAL AND IMPORTED FOODS IN JORDAN.

Authors : A., Abdalla¹; R., Mashal² ; Al-Ismail, K.³

Subjects: *LOCAL foods; *SNACK foods; *ACRYLAMIDEJORDAN

Source: African Journal of Food, Agriculture, Nutrition & Development. Mar2023, Vol. 23 Issue 3, p22812-22830. 19p.

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Editorial & Opinion

Acrylamide: more than just another food toxicant?

Authors : von Mühlendahl KE; Kinderumwelt GmbH der Deutschen Akademie für Kinderheilkunde und Jugendmedizin, Kinderhospital Osnabrück, Westerbreite 7, 49082, Osnabrück, Germany. .; Otto M

Subjects: Food Handling* ; Maillard Reaction*; Acrylamide/Acrylamide/Acrylamide/*toxicity

Source: European journal of pediatrics [Eur J Pediatr] 2003 Jul; Vol. 162 (7-8), pp. 447-448. Date of Electronic Publication: 2003 May 06.Publisher: Springer Verlag Country of Publication: Germany NLM ID: 7603873 Publication Model: Print-Electronic Cited Medium: Print ISSN:

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Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert.

Authors : Seyyedcheraghi, K.¹ ; Kotancılar, H. G.¹; Kaban, G.¹

Subjects: *ACRYLAMIDE; *FOOD additives; *FRIED food

Source: International Food Research Journal. Feb2023, Vol. 30 Issue 1, p229-239. 11p.

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Academic Journal

Acrylamide from Maillard reaction products.

Authors : Stadler RH; Nestlé Research Center, Lausanne, Switzerland. ; Blank I

Subjects: Food* ; Maillard Reaction*; Acrylamide/Acrylamide/Acrylamide/*chemistry

Source: Nature [Nature] 2002 Oct 03; Vol. 419 (6906), pp. 449-50.Publisher: Nature Publishing Group Country of Publication: England NLM ID: 0410462 Publication Model: Print Cited Medium: Print ISSN: 0028-0836

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Acrylamide is formed in the Maillard reaction.

Authors : Mottram DS; School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, UK. ; Wedzicha BL

Subjects: Food* ; Maillard Reaction*; Acrylamide/Acrylamide/Acrylamide/*chemistry

Source: Nature [Nature] 2002 Oct 03; Vol. 419 (6906), pp. 448-9.Publisher: Nature Publishing Group Country of Publication: England NLM ID: 0410462 Publication Model: Print Cited Medium: Print ISSN: 0028-0836

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