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https://www.um.edu.mt/library/oar/handle/123456789/99578| Title: | Acrylamide – a reason to give up browned toast and roast potatoes? |
| Authors: | Blundell, Renald Gieleta, Andrea Weronika |
| Keywords: | Acrylamide Acrylamide -- Toxicology |
| Issue Date: | 2022-07-19 |
| Publisher: | Standard Publications Ltd. |
| Citation: | Blundell, R., & Gieleta, A. W. (2022, JUly 19). Acrylamide – a reason to give up browned toast and roast potatoes?. The Malta Independent. Retrieved from: https://www.independent.com.mt/articles/2022-07-19/newspaper-lifestyleculture/Acrylamide-A-reason-to-give-up-browned-toast-and-roast-potatoes-6736244560 |
| Abstract: | Acrylamide is one of the most commonly occurring substances in food which impose adverse effects on health. Acrylamide is a chemical material formed during high temperature cooking processes such as frying, roasting, baking or grilling at temperatures exceeding 120°C. The greatest amounts of acrylamide can be found in fried potatoes, bread, potato chips, coffee, biscuits as well as cornflakes. Unfortunately, acrylamide is also present within baby foods such as biscuits and rusks for infants and children. Therefore, acrylamide exists in a daily diet of a number of people. |
| URI: | https://www.um.edu.mt/library/oar/handle/123456789/99578 |
| Appears in Collections: | Scholarly Works - FacM&SPB |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Acrylamide_A reason to give up browned toast and roast potatoes.pdf | 752.63 kB | Adobe PDF | View/Open |
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