Acrylamide and 5-hydroxymethylfurfural formed in thermal treatment of foods have serious harmful impacts on consumers＇ health.Thorough research on their toxicity and formation mechanism,and approaches to detecting and inhibiting them can contribute to rational utilization of heat treatment processes,improving the safety of thermally processed foods,and exploiting new methods for inhibiting their formation.In this review,the toxicity,formation mechanisms,and inhibitory methods of acrylamide and 5-hydroxymethylfurfural are documented.The existin...
