Item talk:Q168205

{

 "OpenAlex": {
   "display_name": "Formation and Health Effects of Acrylamide in Food",
   "description": "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. It covers topics such as the Maillard reaction, carcinogenicity, neurotoxicity, antioxidants, and the role of glycoalkaloids.",
   "keywords": [
     "Acrylamide",
     "Maillard Reaction",
     "Carcinogen",
     "Potato",
     "Glycoalkaloids",
     "Toxicity",
     "Neurotoxicity",
     "Antioxidants",
     "Metabolism",
     "Mitigation Strategies"
   ],
   "ids": {
     "openalex": "https://openalex.org/T11745",
     "wikipedia": "https://en.wikipedia.org/wiki/Acrylamide"
   },
   "subfield": {
     "id": "https://openalex.org/subfields/1106",
     "display_name": "Food Science"
   },
   "field": {
     "id": "https://openalex.org/fields/11",
     "display_name": "Agricultural and Biological Sciences"
   },
   "domain": {
     "id": "https://openalex.org/domains/1",
     "display_name": "Life Sciences"
   },
   "updated_date": "2024-08-12T05:31:31.559343",
   "created_date": "2024-01-23",
   "type": "topic",
   "oa_id": "T11745",
   "id": "https://openalex.org/T11745"
 }

}