İlk olarak, temeller. Julie M. Bu belge buradan edinilebilir. Bu yeni bir konu mu? Hidalgo, Ph. Akrilamid beyaz kristaller olarak bulunan kokusuz bir tozdur.
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Akrilamid Oluşumu ve İnsan Sağlığına Etkileri.
Zotero Mendeley EndNote. Mitigation of acrylamide and hdroxymethyl furfural in instant coffee by yeast fermantation. Food Research International 61, Anese, M. Food Chemistry, Anonim, Update on acrylamide levels in food from monitoring years to
Important User Information: Remote access to EBSCO's databases is permitted to patrons of subscribing institutions accessing from remote locations for personal, non-commercial use. However, remote access to EBSCO's databases from non-subscribing institutions is not allowed if the purpose of the use is for commercial gain through cost reduction or avoidance for a non-subscribing institution. Abstract: Acrylamide 2-propenamide, AA is formed in carbohydrate rich foods during heating. AA monomer has been found as a contaminant in certain potato- and grain-based foods cooked at high temperatures and low moist conditions. Acrylamide is a water-soluble, vinyl monomer that is used extensively in chemical industries. Aclyamide in food prepared at high temperatures is generated by the Maillard reaction between the amino acid asparagine and certain reducing carbohydrates. AA's toxicity and toxicokinetic characteristics are reasonably well defined.