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Strategies for Dynamic Minimization of Acrylamide in Food Production

This article explores the dynamic concept of acrylamide minimization in food products. Acrylamide, a harmful chemical formed during high-temperature cooking processes, poses health risks. The paper discusses various strategies and technologies that can be employed to reduce acrylamide formation in food, such as optimizing cooking temperatures, altering food formulations, and employing new cooking technologies. It highlights the importance of consumer awareness and regulatory measures in driving industry practices towards safer food production.

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Strategies for Dynamic Minimization of Acrylamide in Food Production

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