Occurrence of acrylamide, a heat induced food toxicant, in processed food products of India: mitigation strategies and health risks

• To study and survey the acrylamide content in various high temperatures processed food products commonly consumed in India • Reduction of acrylamide in processed foods and mitigation strategies • Recommendations for reducing the formation of acrylami

  • Project Number :219139
  • प्रकार : GAP Investigator : 10117
  • Client Agency :FSSAI
  • Starting Date : Closing Date :
  • अवस्था : On going Project Division : Agro Processing and Technology
  • Extended Date : Completion Date :