Author (Corporate) | European Food Safety Authority (EFSA) |
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Series Title | EFSA Journal |
Series Details | 2011;9(4):2133 |
Publication Date | 2011 |
Content Type | Report |
Acrylamide is a substance that may be formed in foods, typically starchy products including crisps, French fries, bread and crispbreads, during cooking processes including frying, baking and roasting at temperatures of 120 °C or higher. It was first detected in foods in April 2002, although it is likely that people have always been exposed to it in their diet. |
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Source Link | Link to Main Source http://www.efsa.europa.eu/en/efsajournal/pub/2133.htm |
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Subject Categories | Business and Industry |
Countries / Regions | Europe |