Assessment of the genotoxicity of dietary acrylamide
The identification of the chemical acrylamide (AA) in food was followed by intense research which led to the discovery that AA forms in starch-rich foodstuff when roasted, fried and baked, due to the reaction of the amino acid asparagine and reducing sugars. Animal studies have shown the carcinogeni...
| Main Author: | |
|---|---|
| Other Authors: | |
| Published: |
University of Leicester
2014
|
| Subjects: | |
| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.602661 |