Acrylamide in food /

Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presen...

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Bibliographic Details

Corporate Author:	Knovel (Firm)
Other Authors:	Gökmen, Vural (Editor), Mogol, Burce Atac (Editor)
Format:	eBook
Language:	English
Published:	Kidlington, England : Elsevier, [2024]
Edition:	Second edition.
Subjects:	Acrylamide > Toxicology. Food > Toxicology. Maillard reaction. Acrylamide Acrylamide > adverse effects Maillard Reaction Food and Beverages > adverse effects. Acrylamide > Toxicologie. Aliments > Toxicologie. Réaction de Maillard. Acrylamide > Toxicology Food > Toxicology Electronic books.
Online Access:	Connect to the full text of this electronic book