ReviewInternational journal of environmental research and public health2023
Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods.
Review in International journal of environmental research and public health, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
12 citing papers in PubMed, 34 citations in OpenAlex.
- Food Applications, Composition, and Sustainability Trade-Offs of Bourbon Distillers' Spent Grain: A Critical Review.Journal of food science · 2026Review
- Effect of Thermal Processing on the Nutritional Composition and Bioactive Compounds of 'Largueta' Almonds (Foods (Basel, Switzerland) · 2026Article
- Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods.Food science & nutrition · 2026Review
- Review
- Reducing acrylamide in bread with plant additives: a systematic review.Food chemistry: X · 2025Review
- What do we know about acrylamide levels in rice and rice products? A general overview.Food chemistry: X · 2025Review
- Home-made vs industry-made: Nutrient composition and content of potentially harmful compounds of different food products.Current research in food science · 2025Article
- Review
- Probabilistic Risk Assessment of Metals, Acrylamide and Ochratoxin A in Instant Coffee from Brazil, Colombia, Mexico and Peru.Foods (Basel, Switzerland) · 2024Article
- Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products.Foods (Basel, Switzerland) · 2023Review
- Occurrence and Dietary Exposure to Acrylamide from Foods Consumed within and outside Main Meals in Singapore.Foods (Basel, Switzerland) · 2023Article
- Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction.Frontiers in nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Acrylamide, a thermal process contaminant, is generated in carbohydrate-rich foods processed at high temperatures (above 120 °C). Since acrylamide indicates a human health concern, the acrylamide contents of various foods and the dietary exposure of the population to acrylamide are very well investigated. Commonly consumed foods in the daily diet of individuals such as bakery products, potato products and coffee are major dietary sources of acrylamide. In recent years, dietary exposure levels of the population and mitigation measures for reducing acrylamide in different food products have gained importance to decrease the public's exposure to acrylamide. Since the complete elimination of acrylamide in foods is not possible, various mitigation measures to reduce acrylamide to levels as low as reasonably achievable have been developed and applied in the food industry. Mitigation strategies should be applied according to the different product categories during agricultural production, formulation, processing and final consumer preparation stages. The aim of this review is to evaluate formulation and processing strategies to reduce acrylamide in various cereal-based food products and to discuss the applicability of mitigation measures in the food industry by taking into consideration the organoleptic properties, nutritional value, cost and regulations in the light of current knowledge.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.