Minimization of Acrylamide Content in Food

Abstract

The occurrence of toxic acrylamide in heat-treated food has caused a boom of activities associated with the research of food-borne contaminants. The presence of acrylamide in food, estimation of the exposure, the mechanism of its formation, and minimization of acrylamide content in potato products, cereals and coffee as well as new approaches to acrylamide reduction are the main topics of the article.