Search Results for: Cereals not maize
reducing acrylamide in breakfast cereals what is acrylamide?
present in many foods. this is part of the maillard reaction that also 'browns' food and provide its particular taste. acrylamide formation occurs in food that is prepared commercially and in food that is prepared at home. public health authorities recommend consumers to eat a varied diet, and have not...
http://www.ceereal.eu/images/infographic/acrylamide_30460749.pdf