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Potential relationship between lipid oxidation and acrylamide formation:A review on control of acrylamide in foods

Song Liao Caixin Wang Minghui Li Meijun Du Cong Sun Jun Jin Abdelaziz Elbarbary Wei Zeng

粮油科技（英文）2026，Vol.9Issue(2)：173-185,13.

粮油科技（英文）2026，Vol.9Issue(2)：173-185,13.DOI:10.1016/j.gaost.2026.01.003

Potential relationship between lipid oxidation and acrylamide formation:A review on control of acrylamide in foods

Song Liao ¹Caixin Wang ¹Minghui Li ¹Meijun Du ²Cong Sun ³Jun Jin ⁴Abdelaziz Elbarbary ⁵Wei Zeng¹

作者信息

1. School of Basic Medicine,Gannan Medical University,Ganzhou 341000,China
2. State Key Laboratory of Food Science and Resources,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China||Food Laboratory of Zhongyuan·Jiangnan University,Luohe 462300,China
3. College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China
4. State Key Laboratory of Food Science and Resources,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China||Food Laboratory of Zhongyuan·Jiangnan University,Luohe 462300,China||Key Laboratory of Edible Oil Processing and Green Manufacturing,China National Light Industry,Wuxi 214122,China
5. Dairy Science Department,Faculty of Agriculture,Benha University,Moshtohor 13736,Egypt
折叠

摘要

关键词

Acrylamide/Lipid/Oxidation/Acrolein/Synergistic effect

Key words

Acrylamide/Lipid/Oxidation/Acrolein/Synergistic effect

引用本文复制引用

Song Liao,Caixin Wang,Minghui Li,Meijun Du,Cong Sun,Jun Jin,Abdelaziz Elbarbary,Wei Zeng..Potential relationship between lipid oxidation and acrylamide formation:A review on control of acrylamide in foods[J].粮油科技（英文）,2026,9(2):173-185,13.

基金项目

This work was supported by the Major Scientific and Technological Innovation Project of Shandong Province(2023CXGC010707),the Central Government Guides Local Funds for Science and Technology Development(24ZYQA040)and the Key Scientific and Technological Project in Henan Province(252102110102). （2023CXGC010707）

粮油科技（英文）

ISSN：2096-4501

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