Thermal processing methods and acrylamide formation in grain-based foods: a focus on temperature, time, and moisture

Acrylamide is a heat-induced chemical classified as a probable human carcinogen (Group 2A) and is widely detected in cereal-based foods subjected to high-temperature processing. Its formation primarily occurs through the Maillard reaction and is strongly influenced by processing parameters. This review aims to synthesize current evidence on how temperature, time, and moisture conditions during thermal processing affect acrylamide formation in grain-based products, with an emphasis on jointly eva