Acrylamide in Cooked Foods: Detection Level, Formation Mechanism, and Toxicity of Acrylamide

Lee, Kwang-Geun

doi:10.13050/foodengprog.2003.7.2.65

Food Eng. Prog. 2003; 7(2):65-72

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2003.7.2.65

Article

가염식품중의 Acrylamide: 겁춥능도, 생성기작, 그리고 독성을 중심으로

이광근 ¹ ^, ^*

Acrylamide in Cooked Foods: Detection Level, Formation Mechanism, and Toxicity of Acrylamide

Kwang-Geun Lee ¹ ^, ^*

Author Information & Copyright ▼

¹동국대학교 식품공학과

¹Department of Food Science and Technology, Dongguk University

^*Corresponding author: Kwang-Geun Lee, Assistant Professor, Department of Food Science and Technology, Dongguk University, Pil-dong, Jung-gu, Seoul 100-715, Republic of Korea. Phone: +82-2-2260-3372, Fax: +82-2-2260-3372, E-mail: kwglee@dongguk.edu

ⓒ Copyright 2003 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2003