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
Type : GAP Investigator : 10117
Client Agency :FSSAI
Starting Date :12/01/2016 - 00:00 Closing Date :05/01/2018 - 00:00
Status : On going Project Division : Agro Processing and Technology
Extended Date : Sat, 12/01/2018 - 12:00 Completion Date : Sat, 12/01/2018 - 12:00

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

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