ACRYLAMIDE THE ISSUE OF FOOD SAFETY
Yazarlar (2)
Prof. Dr. Ekrem MUTLU Kastamonu Üniversitesi, Türkiye
Doç. Dr. Senem YETGİN Kastamonu Üniversitesi, Türkiye
| Bildiri Türü | Tebliğ/Bildiri | Bildiri Dili | Ingilizce |
| Bildiri Alt Türü | Özet Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) | ||
| Bildiri Niteliği | Alanında Hakemli Uluslararası Kongre/Sempozyum | ||
| Kongre Adı | 2 nd. INTERNATIONAL CONGRESS OF FORENSIC TOXICOLOGY Industrial and Environmental Toxicology | ||
| Kongre Tarihi | 26-05-2016 / 31-05-2016 | ||
| Basıldığı Ülke | Türkiye | Basıldığı Şehir | Ankara |
| Bildiri Linki | https://www.forensictoxicologycongress.com/ | ||
| UAK Araştırma Alanları |
Limnoloji
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| Özet |
| Acrylamide,CH2=CH-CONH2 (Mol. Wt. 71.08 g/mol), is a well-known synthetic polymer used inthe production of poly (acrylamide). It is a white crystalline solid, odorless,has low vapor pressure and melting point of about 85oC. It isextensively used in certain industrial processes such as making paper, dyes,and plastics, and in treating drinking water and wastewater. However,acrylamide is a potentially toxic and cancer-causing substance naturallypresent in uncooked food and produced when starch-rich foods are cooked at hightemperatures. It is a natural by-product of the cooking process which includebaking, frying, grilling and toasting especially at temperatures over 120oC.There is an outcry from international communities to determine if acrylamidehas harmful human health effects and suggest potential measures to put in placeto regulate its use. |
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