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Acrylamide is in starchy food products during temperature cooking, such as frying, baking, roasting and industrial processing, at temperatures 120°C and with moisture.
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Lectins
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Glycoalkaloids
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Oxalates
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Cyanogenic glycosides
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Shellfish that contain toxins have a different colour and odour from safe-to-eat shellfish.
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Below which temperature it is recommended to fry food in order to avoid acrylamide formation?