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ACRYLAMIDE: THE ISSUE OF FOOD SAFETY

Yıl 2017, Cilt: Volume 2 Sayı: İssue 1 (1) - 2.İnternational Congress Of Forensic Toxicology, 234 - 234, 16.02.2017

Öz

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.

Kaynakça

  • Ekrem MUTLU, Senem YETGIN
  • Kastamonu University, Faculty of Fisheries, Kastamonu, Turkey Kastamonu University Faculty of Engineering and Architecture, Food Engineering
Yıl 2017, Cilt: Volume 2 Sayı: İssue 1 (1) - 2.İnternational Congress Of Forensic Toxicology, 234 - 234, 16.02.2017

Öz

Kaynakça

  • Ekrem MUTLU, Senem YETGIN
  • Kastamonu University, Faculty of Fisheries, Kastamonu, Turkey Kastamonu University Faculty of Engineering and Architecture, Food Engineering
Toplam 2 adet kaynakça vardır.

Ayrıntılar

Bölüm Articles
Yazarlar

Ekrem Mutlu Bu kişi benim

Senem Yetgın Bu kişi benim

Yayımlanma Tarihi 16 Şubat 2017
Yayımlandığı Sayı Yıl 2017 Cilt: Volume 2 Sayı: İssue 1 (1) - 2.İnternational Congress Of Forensic Toxicology

Kaynak Göster

APA Mutlu, E., & Yetgın, S. (2017). ACRYLAMIDE: THE ISSUE OF FOOD SAFETY. The Turkish Journal Of Occupational / Environmental Medicine and Safety, Volume 2(İssue 1 (1), 234-234.
AMA Mutlu E, Yetgın S. ACRYLAMIDE: THE ISSUE OF FOOD SAFETY. turjoem. Şubat 2017;Volume 2(İssue 1 (1):234-234.
Chicago Mutlu, Ekrem, ve Senem Yetgın. “ACRYLAMIDE: THE ISSUE OF FOOD SAFETY”. The Turkish Journal Of Occupational / Environmental Medicine and Safety Volume 2, sy. İssue 1 (1) (Şubat 2017): 234-34.
EndNote Mutlu E, Yetgın S (01 Şubat 2017) ACRYLAMIDE: THE ISSUE OF FOOD SAFETY. The Turkish Journal Of Occupational / Environmental Medicine and Safety Volume 2 İssue 1 (1) 234–234.
IEEE E. Mutlu ve S. Yetgın, “ACRYLAMIDE: THE ISSUE OF FOOD SAFETY”, turjoem, c. Volume 2, sy. İssue 1 (1), ss. 234–234, 2017.
ISNAD Mutlu, Ekrem - Yetgın, Senem. “ACRYLAMIDE: THE ISSUE OF FOOD SAFETY”. The Turkish Journal Of Occupational / Environmental Medicine and Safety VOLUME 2/İssue 1 (1) (Şubat 2017), 234-234.
JAMA Mutlu E, Yetgın S. ACRYLAMIDE: THE ISSUE OF FOOD SAFETY. turjoem. 2017;Volume 2:234–234.
MLA Mutlu, Ekrem ve Senem Yetgın. “ACRYLAMIDE: THE ISSUE OF FOOD SAFETY”. The Turkish Journal Of Occupational / Environmental Medicine and Safety, c. Volume 2, sy. İssue 1 (1), 2017, ss. 234-.
Vancouver Mutlu E, Yetgın S. ACRYLAMIDE: THE ISSUE OF FOOD SAFETY. turjoem. 2017;Volume 2(İssue 1 (1):234-.