acrylamide (Meaning)
acrylamide (n)
a white crystalline amide of propenoic acid can damage the nervous system and is carcinogenic in laboratory animals
Synonyms & Antonyms of acrylamide
No Synonyms and anytonyms found
acrylamide Sentence Examples
- Acrylamide is a chemical compound that can form in certain foods during high-temperature cooking processes, such as frying and baking.
- The health implications of acrylamide exposure in food have been a subject of ongoing research and discussion among scientists and nutritionists.
- Potatoes, when cooked at high temperatures, are known to contain higher levels of acrylamide, prompting concerns about its potential impact on human health.
- Researchers are investigating ways to reduce acrylamide formation in commonly consumed foods to mitigate potential health risks.
- The development of cooking techniques that minimize acrylamide production has become a focus in the food industry.
- Despite efforts to address acrylamide in food, consumers are advised to maintain a balanced diet and not overly rely on certain high-risk foods.
- Regulatory bodies worldwide have set guidelines and limits for acrylamide levels in food products to safeguard public health.
- Scientists are actively exploring methods to detect and quantify acrylamide in various food items for better monitoring and risk assessment.
- Public awareness campaigns aim to educate consumers about the sources of acrylamide and how to make informed choices in their dietary habits.
- The food industry is working collaboratively to find innovative solutions to minimize acrylamide formation without compromising the taste and quality of popular food items.
FAQs About the word acrylamide
a white crystalline amide of propenoic acid can damage the nervous system and is carcinogenic in laboratory animals
No synonyms found.
No antonyms found.
Acrylamide is a chemical compound that can form in certain foods during high-temperature cooking processes, such as frying and baking.
The health implications of acrylamide exposure in food have been a subject of ongoing research and discussion among scientists and nutritionists.
Potatoes, when cooked at high temperatures, are known to contain higher levels of acrylamide, prompting concerns about its potential impact on human health.
Researchers are investigating ways to reduce acrylamide formation in commonly consumed foods to mitigate potential health risks.
