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
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
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

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.