Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural
sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS
Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing
UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2004
Volume 7
Issue 2
Volume 7
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Copyright © Wydawnictwo Uniwersytetu Przyrodniczego we Wrocławiu, ISSN 1505-0297
Ötles S. , Ötles S. 2004. ACRYLAMIDE IN FOOD - FORMATION OF ACRYLAMIDE AND ITS DAMAGES TO HEALTH, EJPAU 7(2), #02.
Available Online: http://www.ejpau.media.pl/volume7/issue2/food/abs-02.html
Available Online: http://www.ejpau.media.pl/volume7/issue2/food/abs-02.html
ACRYLAMIDE IN FOOD - FORMATION OF ACRYLAMIDE AND ITS DAMAGES TO HEALTH
Serkan Ötles, Semih Ötles
ABSTRACT
Acrylamide and its analogues have been widely used since the last century for various chemical and environmental applications and can be formed by heating of biological material derived from plant tissues. This compound, identified previously as a potential industrial hazard, has now been found in many cooked foods.
Key words: acrylamide, food.