摘要
丙烯酰胺由于其潜在毒性和致癌性受到广泛关注,如何控制食品加工过程中丙烯酰胺的产生成为研究的热点。对国内外近10年有关食品中丙烯酰胺阻断和消除方面的研究进展进行总结。
Acrylamide has caused wide concerns due to its potential genetoxicity and neurotoxicity. Therefore, how to determinate the acrylamide produced in foods is an important problem. The research progress on blocking-up and removing of acrylamide in food during nearly 10 years all over the world had been summarized in this article.
出处
《食品研究与开发》
CAS
北大核心
2012年第7期228-230,共3页
Food Research and Development
基金
国家自然科学基金项目(31071543)
泰安市大学生科技创新项目(2011D2005)
关键词
丙烯酰胺
阻断
消除
控制
acrylamide
blocking-up
removing
control
