Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It
mainly originated from reducing sugar and free amino acid interactions in the carbohydrate …

Acrylamide (AA) is a toxic substance formed in many carbohydrate-rich food products,
whose formation can be reduced by adding some additives. Furthermore, the type of food …

The use of selenium nanoparticles (SeNPs) in the biomedical area has been increasing as
an alternative to the growing bacterial resistance to antibiotics. In this research, SeNPs were …

Coffee is a popular roasted beverage that provides health benefits through phenolic
antioxidants. However, roasting effect on antioxidant activity remains inconclusive, and …

Coffee is probably the most popular beverage after water and is an important component in
diet and health since its consumption is high worldwide. Globally, it is the most relevant food …

Roasting is responsible for imparting the main characteristics to coffee, but the high
temperatures used in the process can lead to the formation of several potentially toxic …

Thermal processing techniques can lead to the formation of heat‐induced toxic substances.
Acrylamide is one contaminant that has received much scientific attention in recent years …

The areca nut is one of the most important cash crops in the tropics and has substantial
economic value. However, the research information about the edible quality of different …

Acrylamide (ACR) is an organic chemical widely consumed worldwide, depending on the
diet. ACR has toxic effects on the liver and other organs due to oxidative damage. The …

Neo-formed contaminants (NFCs) are common in many foods, especially those subjected to
high-temperature processing. Among these contaminants, products arising from the Maillard …