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Formation of acrylamide in commercially available plant-based meat alternatives during domestic cooking

Elnora Abdullajeva1, Elena Hakme1, Lene Duedahl-Olesen1

  • 1National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark.

Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|January 17, 2025
PubMed

Keywords:
Plant-based meat alternativesacrylamidecarbohydratesfree amino acidsprocessing contaminants

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