Acrylamide In Potato Chips, Its Formation, Reduction And Identification: A Review

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dc.contributor.authorGaikwad, Kalyani Y.
dc.contributor.authorAthmaselvi, K.A.
dc.contributor.authorSarathchandra, G.
dc.contributor.authorTANUVAS
dc.date.accessioned2018-05-28T05:28:42Z
dc.date.available2018-05-28T05:28:42Z
dc.date.issued2016-04
dc.description.abstractAclylamide is a chemical compound that can be produced at high levels in carbohydrate and aspargine rich foods when treated at high temperatures. The risks of acrylamide to health and its toxic properties [neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity) were demonstrated by the Scientific Committee on Toxicity, Ecotoxicity and the Environment in 2001. Potato and bakery products account for around 50% and 20% of human exposure to aciylamide, respectively. Factors affecting acrylamide formation and degradation in foods are acrylamide precursors such as free amino acids [mainly asparagine), reducing sugars and processing conditions (i.e. baking time and temperature, moisture content of product). The aim of this article is to aware people and makes them familiarize with detoxifying methods to reduce the level of acrylamide in products.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810047806
dc.keywordsVeterinary Science, Veterinary Pharmacology and Toxicology, AcryIamide, Detoxification methods, Toxicity, Formation in potato chips, Detection methodsen_US
dc.language.isoen_USen_US
dc.pages51-61en_US
dc.relation.ispartofseries;04
dc.subjectVeterinary Scienceen_US
dc.subjectVeterinary Pharmacology and Toxicologyen_US
dc.titleAcrylamide In Potato Chips, Its Formation, Reduction And Identification: A Reviewen_US
dc.typeArticleen_US
dc.volume03en_US
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