Formation and Health Effects of Acrylamide in Food (Q168205): Difference between revisions

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Acrylamide
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Maillard Reaction
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Carcinogen
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Potato
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Glycoalkaloids
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Neurotoxicity
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Antioxidants
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Metabolism
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Mitigation Strategies
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This cluster of papers focuses on the formation, health effects, metabolism, and mitigation strategies of acrylamide in food, particularly in relation to heated foodstuffs such as potatoes
Acrylamide in food: studying its formation, health risks, and prevention methods.
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Property / same as: https://openalex.org/T11745 / rank
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Property / OpenAlex ID
 
Property / OpenAlex ID: T11745 / rank
 
Normal rank

Latest revision as of 20:53, 12 September 2024

Acrylamide in food: studying its formation, health risks, and prevention methods.
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English
Formation and Health Effects of Acrylamide in Food
Acrylamide in food: studying its formation, health risks, and prevention methods.

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