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
- Type : GAP
- Investigator : 10117
- Client Agency :FSSAI
- Starting Date :
- Closing Date :
- Status : On going
- Project Division : Agroprocessing & Technology Division (APTD)
- Extended Date :
- Completion Date :