Results 11 to 20 of about 144,678 (301)
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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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: Increased concentrations in homemade food and first evidence of its variable absorption from food, variable metabolism and placental and breast milk transfer in humans [PDF]
, 2002 We have developed a liquid chromatography/mass spectrometry (LC-MS/MS) assay to determine acrylamide in various body fluids. The assay also allows the reliable quantitation of acrylamide in food. In a total of 11 healthy male and female subjects, we were
Skott, A. +6 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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, 2023 Acrylamide is formed in two types of table olives where heat sterilization is applied, namely, Californian-style black ripe olives and, to a lesser extent, Californian-style green ripe olives.
Montaño, Alfredo +1 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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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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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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