Deep-fried foods are popular for their aroma, color, texture, and flavor but can form
potentially toxic compounds like 5-hydroxymethylfurfural, polycyclic aromatic hydrocarbons …

Ultra-processed foods (UPFs) have become popular in recent years, however, the
detrimental effects of their excessive consumption have also become evident. Acrylamide …

This study evaluated acrylamide (AA) levels and various quality parameters in homemade
fried potatoes prepared in different sizes by integrating principles from the Slow Food …

Acrylamide (AA) has raised concerns throughout the world in recent years because of its
potential negative effects on human health. Numerous researches on humans and animals …

Acrylamide is a hazardous chemical formed during the high-temperature processing of
starch-rich foods, showing significant public health risks due to its potential carcinogenic …

During the preparation of food with heat, a number of different favorable and unfavorable
compounds are produced. One of these harmful contaminants is acrylamide (AA), which is …

Background: Behavioral factors, such as smoking, alcohol consumption, stress, poor diet,
and physical inactivity, but also sleep deprivation and negative social connections, play a …

This study estimated the acrylamide exposure of the Ethiopian population through traditional
brewing of Coffee arabica. Acrylamide concentrations in traditionally processed Ethiopian C …

The critical developmental stages of the embryo are strongly influenced by the dietary
composition of the mother. Acrylamide is a food contaminant that can form in carbohydrate …

Simple Summary In this study, we investigated the impact of incorporating freeze-dried
mealworm larvae powder (Tenebrio molitor) into wheat bread on its quality, nutritional value …