[关键词]
[摘要]
食品在加工过程中由于加工条件或加工原料不当会或多或少地产生一些对人体有害的物质。本文主要阐述了丙烯酰胺在食品加工过程中形成情况及其危害，同时提出一些避免形成的措施。
[Key word]
[Abstract]
Harmful substances may produce during processing of food. Acrylamid, one of those harmful substances, were discussed in this paper, including its formation mechanism, hazards and preventive methods.
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[基金项目]
广东省自然科学基金博士科研启动基金资助（04300744）
