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ACRYLAMIDE FORMATION MECHANISM IN FOODS AND ITS EFFECTS ON HUMAN HEALTH  [2005]

Muharrem GÖLÜKÇÜ Haluk TOKGÖZ Batı Akdeniz Tarımsal Araştırma Enstitüsü [Corporate Author]

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Abstract
Acrylamide is a monomer widely used in synthesis of polyacrylamide and also for various industrial applications. In recent years, investigation results showed that especially heated foods contain acrylamide in varying amounts with the food composition, pH, cooking temperature and time etc. The determined effects of acrylamide on health, increased the research numbers on this topic. In this study, formation mechanism of acrylamide in foods, acrylamide contents of foods and effects of this compound on human health are described.
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Other subjects

  • Akrilamid
  • Gıda
  • Sağlık
  • Beslenme

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ISSN : 2149-2182

Other information

Language : tur

Type : Journal Article

In AGRIS since : 2015

Volume : 22

Issue : 1

Start Page : 41

End Page : 48

Publisher : Batı Akdeniz Tarımsal Araştırma Enstitüsü

All titles :

" GIDALARDA AKRİLAMİD OLUŞUM MEKANİZMASI VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ "

" ACRYLAMIDE FORMATION MECHANISM IN FOODS AND ITS EFFECTS ON HUMAN HEALTH "