Epidemiological studies have suggested a role for ultra-processed foods in numerous
chronic inflammatory diseases such as inflammatory bowel diseases and metabolic …

According to the investigation of Food and Drug Administration 2021, one hundred and
twenty-six potentially harmful substances are produced by Maillard reaction. Discovery of …

Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as
such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has …

Acrylamide, identified by the International Cancer Research Center as a possible
carcinogenic compound to humans, is a contaminant formed as a result of the thermal …

The terrible reality is that acrylamide (AA) is a common food contaminant found in a wide
variety of commonly consumed foods. This research involves the advancement of a more …

Foodborne contaminants refer to substances that are present in food and threaten food
safety. Due to the progress in detection technology and the rising concerns regarding public …

The scientific literature is rich in investigations on the presence of various contaminants in
biscuits, and of articles aimed at proposing innovative solutions for their control and …

In recent years, it has been increasingly suggested that the consumption of natural
polyphenols, in moderate amounts, is beneficial for health. The aim of this study was to …

In today's fast-paced world, people increasingly rely on a variety of processed foods due to
their busy lifestyles. The enhanced flavors, vibrant colors, and ease of accessibility at …

Acrylamide is a well-known neurotoxicant and carcinogen. Apart from industrial exposure,
acrylamide is also found in different food products. The present study deals with in vivo …