Abstract
Acrylamide,
CH2=CH-CONH2 (Mol. Wt. 71.08 g/mol), is a well-known synthetic polymer used in
the production of poly (acrylamide). It is a white crystalline solid, odorless,
has low vapor pressure and melting point of about 85oC. It is
extensively used in certain industrial processes such as making paper, dyes,
and plastics, and in treating drinking water and wastewater. However,
acrylamide is a potentially toxic and cancer-causing substance naturally
present in uncooked food and produced when starch-rich foods are cooked at high
temperatures. It is a natural by-product of the cooking process which include
baking, frying, grilling and toasting especially at temperatures over 120oC.
There is an outcry from international communities to determine if acrylamide
has harmful human health effects and suggest potential measures to put in place
to regulate its use.
Keywords
References
- Ekrem MUTLU, Senem YETGIN
- Kastamonu University, Faculty of Fisheries, Kastamonu, Turkey Kastamonu University Faculty of Engineering and Architecture, Food Engineering
Abstract
References
- Ekrem MUTLU, Senem YETGIN
- Kastamonu University, Faculty of Fisheries, Kastamonu, Turkey Kastamonu University Faculty of Engineering and Architecture, Food Engineering
Details
| Journal Section | Articles |
|---|---|
| Authors | |
| Publication Date | February 16, 2017 |
| Published in Issue | Year 2017 Volume: Volume 2 Issue: İssue 1 (1) - 2.İnternational Congress Of Forensic Toxicology |
