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Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars
Acrylamide is a well-recognized hazardous compound with known carcinogenic, genotoxic, neurotoxic, and reproductive toxic effects. This research...
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Biochemical Characterization of Thermostable Acrylamide Amidohydrolase from Aspergillus fumigatus with Potential Activity for Acrylamide Degradation in Various Food Products
Acrylamide is the major by-product of the Maillard reactions in foods with the overheating processes of L-asparagine-rich foods with reducing sugars...
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Acrylamide in Thermally Processed Potato Products
High levels of acrylamide have been detected in French fries and potato crisps. The main pathway for acrylamide formation is from free asparagine and...
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Adsorption of Cadmium(II) from Sample Water by Using Magnetic Acrylamide Nanocomposite
The removal of Cd(II) ions was investigated from various samples of water employing magnetic acrylamide nanocomposite. The effects of magnetic...
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Effective acrylamide adsorption in aqueous environments using maize straw nanobiochar (MNBC)
High concentrations of pollutants can harm the air, water, and soil, which negatively impact the quality of life. It is thus crucial to determine the...
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Investigating influencing factors on acrylamide content in fried potatoes and mitigating measures: a review
Thermal processing of food has the potential to produce a number of unwanted chemical substances. One of these compounds that is created is...
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Design artificial intelligence-based optimization and swelling behavior of novel crosslinked polymeric network hydrogels based on acrylamide-2-hydroxyethyl methacrylate and acrylamide-N-isopropylacrylamide
With the development of three-dimensional crosslinked hydrogel networks, various applications with excellent hydrophilicity and swelling ability have...
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Validation of high-performance liquid chromatography coupled with LTQ orbitrap mass spectrometry for analysis of acrylamide
Acrylamide is a food contaminant that forms through a natural chemical reaction between sugars and asparagine during high-temperature cooking...
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Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips
Today, consumer demand for food safety, especially in fried foods, is increasing. In the first place, it is demanded to reduce the amount of food...
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Relationship between acrylamide and glycidamide hemoglobin adduct levels and osteoarthritis: a NHANES analysis
Osteoarthritis (OA) is the most prevalent degenerative joint disease, and acrylamide is a chemical produced when foods are processed at high...
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Acute acrylamide poisoning with severe symptoms in a short time: a case report
BackgroundAcrylamide poisoning is often reported as chronic poisoning presenting with peripheral neuropathy or carcinogenic action due to long-term...
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Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols
The main objective of the present work is to evaluate whether the polyphenols derived from apple pomace could inhibit the production of acrylamide...
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Antimicrobial Popymers: Homopolymers and Copolymers of Cefotiam-Binding Acrylamide
AbstractThe object of this article was to synthesize a special type of functional polymer material with antimicrobial activity. In this paper,...
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A systematic review: on the mercaptoacid metabolites of acrylamide, N-acetyl-S-(2-carbamoylethyl)-L-cysteine
AbstractAcrylamide is widely found in a variety of fried foods and cigarettes and is not only neurotoxic and carcinogenic, but also has many...
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Miniaturized matrix solid-phase dispersion assisted by deep eutectic solvent for acrylamide determination in bread samples
Acrylamide determination is important to state its quantity in baked food preventing any potential carcinogenic effects. Matrix solid-phase...
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Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods
Lotus root chips were prepared using five different methods (freeze-drying, microwaving, air-frying, oil-frying, and oven-baking), and their quality...
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Automated liquid–liquid deep eutectic solvents based microextraction procedure for determination of acrylamide in foodstuffs by high-performance liquid chromatography with ultraviolet detection
For the rapid and efficient determination of acrylamide in food products by HPLC-UV, an environmentally friendly analytical approach has been...
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Neuroprotective Effect of Ethanolic Extract of Scoparia dulcis on Acrylamide-Induced Neurotoxicity in Zebrafish Model
All herbal medicines are reported to be safe and have better results in curing disabilities. Scoparia dulcis is known for its anti-inflammatory and...
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Autofocusing MALDI MS imaging of processed food exemplified by the contaminant acrylamide in German gingerbread
Acrylamide is a toxic reaction product occurring in dry-heated food such as bakery products. To meet the requirements laid down in recent...
