{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T04:38:48Z","timestamp":1792557528523,"version":"4.5.0"},"reference-count":113,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2024,2,12]],"date-time":"2024-02-12T00:00:00Z","timestamp":1707696000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001843","name":"Science and Engineering Research Board","doi-asserted-by":"publisher","award":["MTR\/2020\/000058"],"award-info":[{"award-number":["MTR\/2020\/000058"]}],"id":[{"id":"10.13039\/501100001843","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001843","name":"Science and Engineering Research Board","doi-asserted-by":"publisher","award":["ITR\/Ad-hoc\/43\/2020-21, ID No. 2020-3286"],"award-info":[{"award-number":["ITR\/Ad-hoc\/43\/2020-21, ID No. 2020-3286"]}],"id":[{"id":"10.13039\/501100001843","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001843","name":"Science and Engineering Research Board","doi-asserted-by":"publisher","award":["GITA\/DST\/TWN\/P-95\/2021"],"award-info":[{"award-number":["GITA\/DST\/TWN\/P-95\/2021"]}],"id":[{"id":"10.13039\/501100001843","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001411","name":"Indian Council of Medical Research","doi-asserted-by":"publisher","award":["MTR\/2020\/000058"],"award-info":[{"award-number":["MTR\/2020\/000058"]}],"id":[{"id":"10.13039\/501100001411","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001411","name":"Indian Council of Medical Research","doi-asserted-by":"publisher","award":["ITR\/Ad-hoc\/43\/2020-21, ID No. 2020-3286"],"award-info":[{"award-number":["ITR\/Ad-hoc\/43\/2020-21, ID No. 2020-3286"]}],"id":[{"id":"10.13039\/501100001411","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001411","name":"Indian Council of Medical Research","doi-asserted-by":"publisher","award":["GITA\/DST\/TWN\/P-95\/2021"],"award-info":[{"award-number":["GITA\/DST\/TWN\/P-95\/2021"]}],"id":[{"id":"10.13039\/501100001411","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001409","name":"Department of Science and Technology","doi-asserted-by":"publisher","award":["MTR\/2020\/000058"],"award-info":[{"award-number":["MTR\/2020\/000058"]}],"id":[{"id":"10.13039\/501100001409","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001409","name":"Department of Science and Technology","doi-asserted-by":"publisher","award":["ITR\/Ad-hoc\/43\/2020-21, ID No. 2020-3286"],"award-info":[{"award-number":["ITR\/Ad-hoc\/43\/2020-21, ID No. 2020-3286"]}],"id":[{"id":"10.13039\/501100001409","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001409","name":"Department of Science and Technology","doi-asserted-by":"publisher","award":["GITA\/DST\/TWN\/P-95\/2021"],"award-info":[{"award-number":["GITA\/DST\/TWN\/P-95\/2021"]}],"id":[{"id":"10.13039\/501100001409","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In today\u2019s fast-paced world, people increasingly rely on a variety of processed foods due to their busy lifestyles. The enhanced flavors, vibrant colors, and ease of accessibility at reasonable prices have made ready-to-eat foods the easiest and simplest choice to satiate hunger, especially those that undergo thermal processing. However, these foods often contain an unsaturated amide called \u2018Acrylamide\u2019, known by its chemical name 2-propenamide, which is a contaminant formed when a carbohydrate- or protein-rich food product is thermally processed at more than 120 \u00b0C through methods like frying, baking, or roasting. Consuming foods with elevated levels of acrylamide can induce harmful toxicity such as neurotoxicity, hepatoxicity, cardiovascular toxicity, reproductive toxicity, and prenatal and postnatal toxicity. This review delves into the major pathways and factors influencing acrylamide formation in food, discusses its adverse effects on human health, and explores recent techniques for the detection and mitigation of acrylamide in food. This review could be of interest to a wide audience in the food industry that manufactures processed foods. A multi-faceted strategy is necessary to identify and resolve the factors responsible for the browning of food, ensure safety standards, and preserve essential food quality traits.<\/jats:p>","DOI":"10.3390\/foods13040556","type":"journal-article","created":{"date-parts":[[2024,2,12]],"date-time":"2024-02-12T06:19:59Z","timestamp":1707718799000},"page":"556","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":100,"title":["Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts"],"prefix":"10.3390","volume":"13","author":[{"given":"Indira","family":"Govindaraju","sequence":"first","affiliation":[{"name":"Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maidin","family":"Sana","sequence":"additional","affiliation":[{"name":"Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ishita","family":"Chakraborty","sequence":"additional","affiliation":[{"name":"Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1677-2764","authenticated-orcid":false,"given":"Md. Hafizur","family":"Rahman","sequence":"additional","affiliation":[{"name":"Department of Quality Control and Safety Management, Faculty of Food Sciences and Safety, Khulna Agricultural University, Khulna 9100, Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6246-2196","authenticated-orcid":false,"given":"Rajib","family":"Biswas","sequence":"additional","affiliation":[{"name":"Department of Physics, Tezpur University, Tezpur 784028, Assam, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8068-6484","authenticated-orcid":false,"given":"Nirmal","family":"Mazumder","sequence":"additional","affiliation":[{"name":"Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,2,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1177\/1091581820902405","article-title":"A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation Strategies","volume":"39","author":"Rifai","year":"2020","journal-title":"Int. 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