Results 11 to 20 of about 241,765 (293)
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
doaj +1 more source
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
doaj +1 more source
Effects of formulation and baking process on acrylamide formation in Kolompeh, a traditional cookie in Iran [PDF]
, 2019 Thermal treatments and recipes are two critical aspects for the formation of acrylamide at ordinary household cooking conditions and industrial level. Kolompeh is a traditional Iranian cookie, and the aim of this study was to monitor acrylamide formation
Fiore, Alberto +4 more
core +2 more sources
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
doaj +1 more source
Impact of rapeseed press-cake on Maillard reaction in a cookie model system [PDF]
, 2018 Rapeseed press-cake (RPC) is a byproduct of rapeseed oil production, rich in proteins and fiber. The aim of this study was to investigate the impact of cold pressed RPC, RPC fiber isolate and RPC alkaline extract on the formation of acrylamide and 5 ...
Fiore, Alberto +2 more
core +2 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
Hofmann, A. +6 more
core +1 more source
Comparison of potato varieties between seasons and their potential for acrylamide formation [PDF]
, 2008 BACKGROUND: Acrylamide is a probable human carcinogen produced during food preparation, including frying of potato products. The aim of this study was to investigate the impact of seasonal variation on tuber composition and its acrylamide generation ...
Calus, André +10 more
core +2 more sources