acrylamide cooking
Selected indexed studies
- Acrylamide neurotoxicity. (Nutr Neurosci, 2014) [PMID:23541332]
- Acrylamide: a cooking carcinogen? (Chem Res Toxicol, 2000) [PMID:10858325]
- Acrylamide Exposure and Cardiovascular Risk: A Systematic Review. (Nutrients, 2024) [PMID:39770901]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning. (2024) pubmed
- Acrylamide neurotoxicity. (2014) pubmed
- Acrylamide: a cooking carcinogen? (2000) pubmed
- Acrylamide Exposure and Cardiovascular Risk: A Systematic Review. (2024) pubmed
- Acrylamide in food. (2003) pubmed
- Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.). (2024) pubmed
- Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods. (2024) pubmed
- Pasta cooking influence on in vitro bioaccessibility of type B trichothecenes, acrylamide and hydroxymethylfurfural. (2023) pubmed
- Genotoxic interaction between deoxynivalenol and acrylamide. (2025) pubmed
- The effect of cooking on acrylamide and its precursors in potato, wheat and rye. (2005) pubmed