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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
core +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
Use of nucleophilic compounds, and their combination, for acrylamide removal
, 2023 Acrylamide is characterized by a conjugated structure in which an electron-withdrawing group (the amide group) is linked to a carbon-carbon double bond.
Zamora, Rosario, Hidalgo, Francisco J.
core +1 more source
Acrylamide formation in potato products [PDF]
, 2006 End of Project ReportAcrylamide, a substance classified as a potential carcinogen, occurs in heated starchy foods at concentrations many times in excess of levels permitted in drinking water. Early surveys indicated that levels of acrylamide in potato
Danaher, Martin +5 more
core +1 more source
Acrylamide in human breast milk - the current state of knowledge
Roczniki Panstwowego Zakladu Higieny, 2022 Human milk is a first choice in infant nutrition. It not only provides all the nutrients necessary for the proper infant`s development but also contains bioactive factors that provide natural protection against infections.
Hanna Mojska
doaj +1 more source
Asian Pacific Journal of Tropical Biomedicine, 2023 Objective: To investigate the effects of melatonin on renal inflammation, oxidative stress, apoptosis, as well as DNA and tissue damage in acrylamide-induced nephrotoxicity in rats. Methods: Fifty male rats were randomly divided into five groups.
Fatma Ibaokurgil +3 more
doaj +1 more source
Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
Czech Journal of Food Sciences, 2009 The aim of the work was to compare the impact of different salts such as monovalent and divalent chlorides, hydrogencarbonates, phosphates and lactate on acrylamide formation in cereal model system during baking at 190°C for 9 min.
K. Kukurová +3 more
doaj +1 more source
Current Research in Food Science, 2022 This study mainly focused on a strategy for reducing acrylamide(AM) content in wheat breads by combining Lactobacilli and Saccharomyces cerevisiae in sourdough, in comparison with natural fermentation.
Xiaoli Zhou +6 more
doaj +1 more source
Study of factors affecting acrylamide levels in model systems
Czech Journal of Food Sciences, 2006 The factors important for the acrylamide formation in model systems were studied. The effects of two starch matrices (potato, wheat), the share of two monosaccharides (glucose and fructose) on the formation of acrylamide, and the impact of water addition
Zuzana Ciesarová +2 more
doaj +1 more source
The Protective Effect of Taurine and Curcumin on Autophagy-Related Genes in the Oocytes of the Mouse Treated with Acrylamide [PDF]
Iranian Journal of Medical SciencesBackground: Autophagy is also essential for both male and female infertility since it controls the development of germ cells and reproductive organs. This study aimed to investigate the effects of taurine and curcumin on the expression of genes related ...
Maryam Davari Zanjani +2 more
doaj +1 more source