Formation and Health Effects of Acrylamide in Food (Q168205): Difference between revisions
From geokb
(Created a new Item: Added new OpenAlex topic claimed by USGS staff from API) |
(Changed label, description and/or aliases in en, and other parts: removed Toxicity from aliases; added Q169139 to addresses subject) |
||
| aliases / en / 0 | aliases / en / 0 | ||
| Property / addresses subject | |||
| Property / addresses subject: toxicity / rank | |||
Normal rank | |||
Revision as of 19:31, 24 June 2024
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
- Maillard Reaction
- Carcinogen
- Potato
- Glycoalkaloids
- Neurotoxicity
- Antioxidants
- Metabolism
- Mitigation Strategies
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Formation and Health Effects of Acrylamide in Food |
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 |
|
