Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness

Frying food can provide an attractive flavor relatively quickly; however, it inevitably pro- duces some safety risks during high-temperature processing, with potentially adverse human health effects. Prolonged exposure to high temperatures during frying might raise the concentration of some harmful compounds that accumulate from the complex chemical reactions taking place inside the food matrix. This review elaborates on the development of food risk factors during frying, adding acrylamide...