Acrylamide In Food by Nigel G. Halford (English) Hardcover Book
109,00 €
Acrylamide is not present in raw food but forms from natural precursors during high-temperature (> 120 degreesC) cooking and food processing. Fried, baked, roasted and toasted potato and cereal products, as well as coffee, are the major contributors to dietary exposure.This book comprehensively describes what is known about the toxicology of acrylamide, how it forms in food, the positions taken by food safety authorities and concurrent regulatory issues.
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