摘要
2002年4月瑞典国家食品管理局及瑞典斯德哥尔大学研究人员发现了高温油炸及焙烤的淀粉类食品中含有丙烯酰胺,由于其神经毒性及潜在的致癌性,各国科学家对丙烯酰胺含量的影响因素进行了大量的研究,笔者对这些研究进展作出综合概述.
In April 2002, researchers from the Swedish National Food Administration and the University of Stockholm reported the presence of acrylamide in high heat - treated starch-rich foods. Because of its neurotoxicity and potential carcinogenic risk to humans, Lots of studies on factors affected the content of acrylamide have been done in different countries. The advance of the research on this question was reviewed.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2006年第3期88-90,共3页
Journal of Henan University of Technology：Natural Science Edition
