2021peer-reviewed64 citations
An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges
Amene Nematollahi, Neda Mollakhalili‐Meybodi, Amin Mousavi Khaneghah
Food Control
Concepts
AcrylamideMaillard reactionFood productsChemistryToxicantBiochemical engineering