Tag: acrylamide

Maillard reaction a source of potentially carcinogen acrylamide compound in thermally processed foods

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Maillard reaction is non- enzymatic browning between carbonyl group of carbohydrates and amine group of proteins in heated or processed food products under high temperature. Acrylamide first declared to be a food-borne carcinogen by Swedish National Food Administration in 2002 as it reported in many carbohydrates- based food products like potato chips, bread, coffee beans. […]…Read More