Show pageBacklinksCite current pageExport to PDFBack to top This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong. Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. Acrylamide in food forms from sugars and an amino acid that are naturally present in food; it does not come from food packaging or the environment. [[Oxidative stress]] is implicated in the progression of many neurological [[disease]]s, which could be induced by various chemicals, such as [[hydrogen peroxide]] (H2O2) and [[acrylamide]]. acrylamide.txt Last modified: 2024/06/07 02:57by 127.0.0.1