الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Neo-formed contaminants (NFCs) are compounds produced during heating or preservation processes, exhibiting potential harmful effects to humans. Acrylamide (ACR) has been added to the list of NFCs since 2002 when the Swedish National Food Administration identified relevant amount of acrylamide in several heat processing, carbohydrate-rich foods, such as potato chips and crisps, coffee and bread (Capuano and Fogliano, 2011). Acrylamide (ACR) is one of the most important contaminant the environment. People could be exposed to acrylamide in factory, laboratory, or even in daily life via diet and drinking water. The identification of ACR immediately raised public health concern and attracted great interest in ACR among researchers (WHO, 2002).