-
Subsequent research has
however found that it is not
likely that the
acrylamides in
burnt or well-cooked food
cause cancer in humans;
Cancer Research...
- is
determined by the
total concentration of
acrylamides (% T with T =
Total concentration of
acrylamide and bisacrylamide) and the
concentration of the...
- With
acrylic and
vinylic monomers such as acrylonitrile,
acrylamide, and
substituted acrylamides, MBA can
undergo radical copolymerization to form highly...
- Film-forming
agents include polyvinylpyrrolidone (PVP), acrylates,
acrylamides, and copolymers. They are
commonly found as
ingredients of cosmetics...
-
carbonyls produces acrylamide in food.
These products occur in
baked goods such as
French fries,
potato chips, and
toasted bread.
Acrylamide is
converted in...
- may
contain more
acrylamide,
caused by the
browning process,
which is
suspected to be a carcinogen. However,
claims that
acrylamide in
burnt food causes...
-
chemicals and used in the
personal care industry. It is the
copolymer of
acrylamide and the
quaternary ammonium salt
diallyldimethylammonium chloride. Its...
- some of the
highest levels of
acrylamides of any foodstuff, and
experts have
raised concerns about the
effects of
acrylamides on
human health. According...
-
qualities and
leads to
higher acrylamide levels in the
cooked product,
especially in deep-fried dishes. The
discovery of
acrylamides in
starchy foods in 2002...
- industry's recipes. At high temperatures, a
probable carcinogen called acrylamide can form. This can be
discouraged by
heating at a
lower temperature, adding...
