Assessment of Acrylamide Formation in Various Iraqi Bread Types and Mitigation of Acrylamide Production by Calcium Carbonate in White Flatbread
Acrylamide is a neuro- and reproductive toxicant to humans and has carcinogenic effects in animal species which naturally forms in high-carbohydrate foods at high (≤121°C) temperatures. This study assessed acrylamide formation in various Iraqi bread types, including whole-wheat flatbread, white flat...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/7396893 |
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