Occurrence and Analytical Methods of Acrylamide in Food

Acrylamide is potential carcinogen and possess neur otoxicity. It has attracted wide public concern all over the world since the el evated levels of acrylamide was found in heat-treated potato products and other baked food. Many analytical methods have been developed to study the formation, distribution and contents of acrylamide in different food. In addition, different abatement strategies of acry lamide from food have been suggested. In this review, we provide an up-to-date coverage of a crylamide with reference to occurrence, contents and analytical methods as well as abatemen t strategies of acrylamide in food.

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