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Editorial Office, Applied Food Science Journal, United Kingdom


  • Perspective   
    Acrylamide (AA) is a food contaminant that can be discovered in a wide range of widely consumed foods
    Author(s): Bill Smith*

    Acrylamide (AA) is a white crystalline substance that is water soluble and widely utilised in industry. It was classified as an industrial chemical with carcinogenic potential. AA has been utilised to make polyacrylamide polymer, which is widely employed as a coagulant in water treatment, an additive in papermaking, and a grouting material for dams, tunnels, and other underground architectural constructions. AA in food could be formed during high-temperature cooking through a variety of mechanisms, including formation via acrylic acid, which can be derived from the degradation of lipids, carbohydrates, or free amino acids; formation via the dehydration/decarboxylation of organic acids (malic acid, lactic acid, and citric acid); and direct formation from amino acids. The key question is whether or not this chemical is hazardous to humans. In this review, we will look at how AA is forme.. Read More»
    DOI: 10.37532/pulafsj.22.6(2).013-14

Google Scholar citation report
Citations : 13

Applied Food Science Journal received 13 citations as per Google Scholar report