Acrylamid entsteht insbesondere bei Erhitzung über 120 Grad Celsius wie beim Rösten und Frittieren.
Die Bildung ist abhängig von der Erhitzungsdauer sowie vom Wassergehalt des Lebensmittels.
www.bvl.bund.deAcrylamide is formed in particular with heat over 120 ° C, which occurs while food is roasted or deep-fried.
The amount to which acrylamide is formed depends on the time of heating and the food's water content.
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