Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation.

Int J Environ Res Public Health · 2021 · PMC8073677 · PMID 33921874

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an increasing trendno p-value reported

Nowadays there is an increasing trend towards the use of natural antioxidants obtained from spices and herb extracts in food products, including bakery ones, to reduce the formation of AA in these foods due to the fact that the consumers are demanding natural foods without preservatives.

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