Results 11 to 20 of about 141,912 (300)
Acrylamide Contents of Local Snacks in Singapore
Frontiers in Nutrition, 2021 Acrylamide is a carcinogen that forms in foods processed at high temperatures. In this study, acrylamide contents of 30 local snacks commonly consumed by the three ethnic groups (Malay, Chinese, and Indian) in Singapore were analysed by using liquid ...
Michelle Ting Yun Yeo +3 more
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Scientific African, 2023 Since the discovery of acrylamide in heat-treated foods (crisps and biscuits) in April 2002, by a Swedish study, many efforts have been made to reduce acrylamide levels in foods.
Amr A. El-Sayed +2 more
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Monitoring of Acrylamide Content in Selected Foods
Kvasný průmysl, 2015 Acrylamide is a toxic substance occurring in foods. It is formed at temperatures higher than 120 °C, the highest acrylamide amount is produced within the temperature range of 150–180 °C. High acrylamide content occurs namely in starch rich foods that are
Zdeněk Svoboda +4 more
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Monitoring of acrylamide in the course of malting and in beer.
Kvasný průmysl, 2008 Acrylamide in food is produced in the course of Maillard's reaction and its precursors are reducing saccharides and amino acid asparagin. Reaction mechanism of the acrylamide formation in food depends on food composition and processing conditions ...
Renata MIKULÍKOVÁ +3 more
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Turkish Journal of Agriculture: Food Science and Technology, 2020 This study was carried out to determine the levels of retinol, α-tocopherol, cholecalciferol and reproductive hormones (follicle stimulating hormone - FSH, luteinizing hormone - LH, progesterone, estradiol) in the female rats administrated Allium ...
Saadet Belhan +5 more
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Czech Journal of Food Sciences, 2004 Two GC/MS methods for acrylamide determination in potato crisps were used. By the method without derivatisation the presence of acrylamide was confirmed.
Z. Ciesarová +5 more
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Toxicity of combined exposure to acrylamide and Staphylococcus aureus
Toxicology Reports, 2022 In the current study, the aim was to examine the toxicity of combined exposure to acrylamide and Staphylococcus aureus. We investigated the effect of staphylococcal enterotoxin A (SEA), a toxin produced by Staphylococcus aureus, on the oxidation induced ...
Yuko Shimamura +3 more
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Acrylamide in Food – EU versus FDA Approaches
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2015 Acrylamide is a versatile organic compound that finds its way into many products in our everyday life. The presence of acrylamide in foods dates from 2002, when a series of studies published in Sweden, confirmed its presence in high temperatures ...
Gabriel Mustăţea, Mona Elena Popa
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Cinnamon extract supplementation improves inflammation and oxidative stress induced by acrylamide: An experimental animal study [PDF]
Avicenna Journal of Phytomedicine, 2020 Objective: Toxic effects of acrylamide on body organs incline researches to prevent or decrease these effects. The objective of the present study was to evaluate the effects of cinnamon extract (CE) supplementation on inflammation and oxidative stress ...
Fatemeh Haidari +4 more
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Scientific Reports, 2022 Acrylamide is a chemical used in various industries and a product following high-temperature cooking of vegetables containing asparagine. Environmental or dietary exposure to acrylamide could impair cognitive function because of its neurotoxicity.
Yukitoshi Izumi +3 more
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