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. 2021 Aug 10;10(8):1845. doi: 10.3390/foods10081845

Figure 7.

Figure 7

MOE values for carcinogenicity (left panel) and neurotoxic (right panel) of acrylamide through the consumption of French fries that were both uncoated and coated with hydrocolloid coating solutions. Samples were coated with different polysaccharides-based coatings made of PEC, pectin; and CH, chitosan. “Uncoated” represents the control sample dipped in distilled water, across different consumer age groups: (A) minimum, (B) median, and (C) maximum of consumption levels estimated from the 2015 EFSA report. (Adapted with permission from Al-Asmar [199]; published by MDPI, 2018).