The seven emerging risks included food safety and antifungal resistance, proliferation of ostreopsis, acrylamide contamination in plant-based protein, and Chagas disease. Emerging risk examples ...

Neurotoxin substance acrylamide is commonly formed in starchy food stuffs like potato during deep frying. This is a problem especially for small manufacturers. Conventionally identification of ...

Note that if acrylamide levels were reported as less than the analytical instrument's limit of detection (LOD), the level of acrylamide in the food was conservatively set to the LOD. Whenever possible ...

Widespread use of the cancer detection technology still faces many hurdles, doctors and A.I. developers said. Additional clinical trials are needed before the systems can be more widely adopted as ...

Acrylamide is a neurotoxin and carcinogen that forms during the thermal processing of food, inflicting irreversible harm to human health. Herein, a ratiometric fluorescence biosensor based on a ...

Acrylamide Exposure and Mortality. The relationships of HbAA, HbGA, and HbAA/HbGA in whole blood with CVD and all-cause mortalities among people with hyperglycemia are presented in Table 2.Compared ...

Table 2 shows the acrylamide levels and preparation methods of 10 commonly consumed Malay snacks. Among them, Odeh Odeh_3 contained the highest amount of acrylamide (679.69 ± 15.42 ng/g) while Kueh ...

Acrylamide was first discovered in foodstuffs in 2002 [1,2], causing widespread alarm due to its classification as a probable carcinogen [3]. By 2017, regulatory authorities established benchmark ...