Strategies to reduce neurotoxic acrylamide in biscuits, a systematic review
In this systematic review, considering the wide consumption of biscuits, the research that has been designed so far to reduce acrylamide in biscuits is discussed. Some methods were the use of antioxidants, some food additives, optimization of baking methods, suppression of acrolein production, and s...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Toxicology Reports |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214750024001343 |
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