Processing contaminants in wheat-based foods - a systematic review, meta-analysis and bibliometric analysis

• Published in: Critical reviews in food science and nutrition Vol. 63; no. 22; pp. 5608 - 5619
• Main Authors: Lemos, Andressa Cunha, Borba, Verônica Simões de, Souza, Manuel Cezar Macedo Barbosa Nogueira de, Scaglioni, Priscila Tessmer, Cerqueira, Maristela Barnes, Badiale-Furlong, Eliana
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 29.08.2023; Taylor & Francis Ltd
• Subjects: 5-hydroxymethylfurfural; Acrylamide; acrylamides; bibliometric analysis; Bibliometrics; Bread; breads; Cereals; Contaminants; Food; Food consumption; Food contamination; Food safety; Hydroxymethylfurfural; Meta-analysis; nutrition; occurrence; Pasta; Polycyclic aromatic hydrocarbons; Process parameters; systematic review; Toxic substances; toxicity; Wheat; wheat-based food; wheat-based food; Acrylamide; occurrence; polycyclic aromatic hydrocarbons; 5-hydroxymethylfurfural

Wheat is one of the main cereals grown around the world and is the basis for several foods such as bread, cakes and pasta. The consumption of these foods raises a concern with food safety, as toxic substances such as acrylamide, 5-hydroxymethylfurfural and polycyclic aromatic hydrocarbons are formed...