An updated view of acrylamide in cereal products

Acrylamide in cereal products: A review

The review summarises the results of almost 5 years of academic and industrial research on acrylamide in cereal products. Significant progress in this field has been made during that time, as reflected by the numerous publications on this subject. In addition to studies of their formation, mechanisms and toxicological studies, ways to minimise acrylamide in heat-treated starch-rich foods have b...

An Updated View of Translocator Protein (TSPO)

Decades of study on the role of mitochondria in living cells have evidenced the importance of the 18 kDa mitochondrial translocator protein (TSPO), first discovered in the 1977 as an alternative binding site for the benzodiazepine diazepam in the kidneys. This protein participates in a variety of cellular functions, including cholesterol transport, steroid hormone synthesis, mitochondrial respi...

Detection Methods for Mycotoxins in Cereal Grains and Cereal Products

Analytical methods for mycotoxins in cereals and cereal-based products require three major steps, including extraction, clean-up (to eliminate interferences from the extract and concentrate the analyte), and detection/determination of the toxin (by using suitable analytical instruments/technologies). Clean-up is essential for the analysis of mycotoxins at trace levels, and involves the use of s...

Nanoscale drug delivery systems: An updated view

Acrylamide in Baking Products: A Review Article

Acrylamide or 2-propenamide is a chemical compound, with chemical formula CH2=CH–CO–NH2, that can be produced at high levels in high-carbohydrate heattreated foods. The risks of acrylamide to health and its toxic properties (neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity) were demonstrated by the Scientific Committee on Toxicity, Ecotoxicity and the Environment in 2001. ...