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Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review Dahryn Andilla Augustine and Grace-Anne Bent* Department of Chemistry, Faculty of Science and Technology, The University of the West Indies, St Augustine, Trinidad Tobago The Maillard reaction not only results in the formation of flavor compounds, but also harmful by-products, including the infamous toxicant acrylamide. Dietary acrylamide cannot be eliminated, but its levels in foods can be...