Results 21 to 30 of about 203,655 (339)
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
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
A Review of Dietary Intake of Acrylamide in Humans
Toxics, 2021 The dietary intake of acrylamide (AA) is a health concern, and food is being monitored worldwide, but the extent of AA exposure from the diet is uncertain. The aim of this review was to provide an overview of estimated dietary intake.
C. A. G. Timmermann +6 more
semanticscholar +1 more source
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
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
core +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
, 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
core +1 more source
Acrylamide in Corn-Based Thermally Processed Foods: A Review
Journal of Agricultural and Food Chemistry, 2022 Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and requiring attention and application of strategies for its reduction.
S. Žilić +7 more
semanticscholar +1 more source
Sangyo Eiseigaku Zasshi, 2002 Acrylamide Encephalopathy: Hideki Igisu, et al. Institute of Industrial Ecological Sciences, University of Occupational and Environmental Health—Although the toxic effects of acrylamide on the peripheral nervous system have been well established, less attention has been paid to its effects on the brain.
IGISU, Hideki, MATSUOKA, Masato
openaire +3 more sources
Frontiers in Nutrition, 2022 Diet is a main source of acrylamide exposure to humans. Existing observational data on the relationship between dietary exposure to acrylamide and risk of cancer are inconsistent.
T. Filippini +12 more
semanticscholar +1 more source