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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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Аннотация
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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Другие темы

  • Akrilamid
  • Gıda
  • Sağlık
  • Beslenme

Журнал

Derim

ISSN : 2149-2182

Дополнительная информация

Язык : tur

Тип : Journal Article

В АГРИС с : 2015

Том : 22

Выпуск : 1

Стартовая страница : 41

Конечная страница : 48

Издатель : 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 "