| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5852797 | Food and Chemical Toxicology | 2012 | 10 Pages |
Abstract
⺠The first attempt to develop a statistical model for acrylamide exposure risk assessment. ⺠Using cooking temperature and time to estimate the acrylamide contents in fries. ⺠Nonlinear model predicts acrylamide in French fries as significant and valid. ⺠The cancer risk of adolescents due to acrylamide intake is in the order of 10â5.
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Authors
Ming-Jen Chen, Hui-Tsung Hsu, Cheng-Li Lin, Wei-Yuan Ju,