acrylamide


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a·cryl·a·mide

 (ə-krĭl′ə-mīd′)
n.
A readily polymerized amide, C3H5NO, derived from acrylic acid and used in synthetic fibers and sewage treatment. It is a carcinogen and is present in some foods, especially starches and cereals that are cooked at high temperatures.

acrylamide

(əˈkrɪləˌmaɪd)
n
1. (Elements & Compounds) a chemical compound that forms in certain foods when exposed to high temperature
2. (Elements & Compounds) a chemical compound produced for industry

a•cryl•a•mide

(əˈkrɪl əˌmaɪd, -mɪd)

n.
a colorless, odorless, toxic crystalline compound, C3H5NO, used in organic synthesis, as of textile fibers, in ore processing, and in sewage treatment.
(acryl (ic) + amide]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.acrylamide - a white crystalline amide of propenoic acid can damage the nervous system and is carcinogenic in laboratory animalsacrylamide - a white crystalline amide of propenoic acid can damage the nervous system and is carcinogenic in laboratory animals; "they claimed that acrylamide is produced when certain carbohydrates are baked or fried at high temperatures"
amide - any organic compound containing the group -CONH2
Translations

acrylamide

n (Chem) → Acrylamid nt

a·cryl·a·mide

n. acrilamida, agente causante potencial de cáncer.

acrylamide

n acrilamida
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References in periodicals archive ?
Coffee is not the only food item that acrylamide can be found in.
Researchers found that 65 per cent infant products contained arsenic, 58 per cent contained cadmium, 36 per cent contained lead and 10 per cent contained acrylamide out of the products analysed.
They first examined raw potatoes that arrived at the factory and were able to identify potatoes susceptible to acrylamide formation before these enter production.
To our knowledge, however, it has not been determined whether acrylamide and other monomers cause apoptosis in renal tissue.
The scientists found that 65 per cent infant products contained arsenic, 58 per cent contained cadmium, 36 per cent contained lead and 10 per cent contained acrylamide out of the products analysed.
Environmental Protection Agency all say that acrylamide is likely to be a human carcinogen.
The current process to determine the amount of acrylamide in food requires sophisticated analytical techniques, such as gas or liquid chromatography in conjunction with mass spectrometry.
Hence, the objective of this study was to evaluate the quality of plantain chips from local producers in relation to the production process parameters and oils, and to identify the limiting factors for the production of acrylamide in plantain chips.
With that in mind, a group of scientists set out in 2011 to identify potato varieties that form less acrylamide, and recently published their research in Crop Science.
First identified in 2002, acrylamide is created when sugars and an amino acid that naturally occurs in starchy foods interact at high temperatures.
Acrylamide is well established as a carcinogen in rodents, at doses estimated to be 1,000-100,000 times higher than amounts people get in their diet.
However, little is known about the effect of oil type on acrylamide formation in french-fried potatoes.