Research progress on formation mechanism, determination methods and regulatory measure of acrylamide in food

doi:10.13652/j.issn.1003-5788.2021.05.036

Home > Archive>Volume 37, Issue 5, 2021 >203-208. DOI:10.13652/j.issn.1003-5788.2021.05.036

Research progress on formation mechanism, determination methods and regulatory measure of acrylamide in food
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                        10.13652/j.issn.1003-5788.2021.05.036
                    
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Affiliation:(1. State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong 250353, China; 2. School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353, China; 3. 960 Hospital of the Liberation Army, Jinan, Shandong 250031, China; 4. Shandong Xingquan Oil Co., Ltd., Linyi, Shandong 276600, China)
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Abstract:

In this paper, the formation mechanism, detection methods and the potential strategies to reduce acrylamide concentration were reviewed. And it will be helpful to provide theoretical reference for controlling the formation of acrylamide in foods.

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柴晴晴,武文,刘鹏飞,等.食品中丙烯酰胺的形成机理、检测方法及控制措施研究进展[J].食品与机械英文版,2021,37(5):203-208.

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Received:January 29,2021
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Online: February 15,2023
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