3.4.2. Agronomic Factors during Cultivation of Raw Materials 3.4.3. Variety and Storage Conditions of Raw Materials 3.4.4. Change or Modification of Heat Processing Methods 3.4.5. Correlation with Color Development 3.5. Kinetics of Acrylamide Generation and Elimination 4. Mitigation Recipes of Acrylamide 4.1. Mitigation Mechanism of Acrylamide 4.2. Current Progress on Acknowledged Mitigation Recipes 4.2.1. Control of Asparagine and Reducing Sugar Contents 4.2.2. Optimization of Heat Processing Parameters or Methods 4.3. New and Improved Mitigation Recipes 4.3.1. Addition of pH Modifier 4.3.2. Addition of Proteins or Amino Acids 4.3.3. Addition of Hydrogencarbonates 4.3.4. Addition of Mono-or Divalent Cations 4.3.5. Addition of Antioxidants 4.3.6. Mitigation of Acrylamide and Sensory Attributes of Products 4.4. "CIAA" Toolbox 5. Conclusions 6. References

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