Results 331 to 340 of about 303,900 (388)
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Acrylamide axonopathy revisited
Toxicology and Applied Pharmacology, 2003Distal swelling and eventual degeneration of axons in the CNS and PNS have been considered to be the characteristic neuropathological features of acrylamide (ACR) neuropathy. These axonopathic changes have been the basis for classifying ACR neuropathy as a central-peripheral distal axonopathy and, accordingly, research over the past 30 years has ...
R M, LoPachin, C D, Balaban, J F, Ross
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Toxicology and Applied Pharmacology, 1964
Abstract This laboratory became interested in acrylamide early in 1954, when it became apparent that the material had great potential as a monomer and comonomer to make resins with unique flocculating action, and later as a dry strength improver in the manufacture of paper and paperboard.
D D, MCCOLLISTER, F, OYEN, V K, ROWE
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Abstract This laboratory became interested in acrylamide early in 1954, when it became apparent that the material had great potential as a monomer and comonomer to make resins with unique flocculating action, and later as a dry strength improver in the manufacture of paper and paperboard.
D D, MCCOLLISTER, F, OYEN, V K, ROWE
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Archives of Toxicology, 1989
Acrylamide administration to rats caused clear alteration of blood thiamine content, which appeared to reflect suppressed intake and/or utilization of the vitamin in the body. Decreased utilization of thiamine does not seem to be induced by decreased binding of thiamine pyrophosphate (TPP) and apotransketolase, because acrylamide did not affect the Km ...
H, Igisu, I, Goto
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Acrylamide administration to rats caused clear alteration of blood thiamine content, which appeared to reflect suppressed intake and/or utilization of the vitamin in the body. Decreased utilization of thiamine does not seem to be induced by decreased binding of thiamine pyrophosphate (TPP) and apotransketolase, because acrylamide did not affect the Km ...
H, Igisu, I, Goto
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Journal of Agricultural and Food Chemistry, 2020
This study was aimed to evaluate the level of furan and acrylamide contamination in cocoa and non-cocoa raw materials, masses from processing stages, and in chocolates originating from three factories. The acrylamide was determined by GC-MS method, using
Bartosz Kruszewski, M. Obiedziński
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This study was aimed to evaluate the level of furan and acrylamide contamination in cocoa and non-cocoa raw materials, masses from processing stages, and in chocolates originating from three factories. The acrylamide was determined by GC-MS method, using
Bartosz Kruszewski, M. Obiedziński
semanticscholar +1 more source
2016
Acrylamide is a compound that is formed through the Maillard reaction from the reaction between free asparagine and carbonyl compounds (mainly reducing sugars) during heating at temperatures >. 120. °C of plant-derived, carbohydrate-rich foods such as French fries, potato chips, bakery products, and coffee.
Capuano, E., Fogliano, V.
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Acrylamide is a compound that is formed through the Maillard reaction from the reaction between free asparagine and carbonyl compounds (mainly reducing sugars) during heating at temperatures >. 120. °C of plant-derived, carbohydrate-rich foods such as French fries, potato chips, bakery products, and coffee.
Capuano, E., Fogliano, V.
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Journal of biochemical and molecular toxicology, 2020
Acrylamide is a food contaminant with a range of toxic effects. Carnosic acid (C20H28O4) is a phenolic compound found in plants and has many beneficial effects.
D. Donmez +3 more
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Acrylamide is a food contaminant with a range of toxic effects. Carnosic acid (C20H28O4) is a phenolic compound found in plants and has many beneficial effects.
D. Donmez +3 more
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Plasma Activated Acrylamide Initiated Polymerization of Acrylamide
Advanced Materials Research, 2011A study was made on plasma-initiated polymerization of polyacrylamide (PAM) with high superabsorbent property. The viscosity-averaged molecular weight Mη of this PAM was 6.2×106g/mol in the measurement of viscosity by using water as solvent. Its conversion and water absorption calculated are 70% and 300g/g respectively.
Xiao Chun Fang +3 more
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Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2019
Acrylamide is a contaminant that can form in certain plant-based foods during high-temperature cooking. From 2011–2015, the Food and Drug Administration conducted extensive sampling and analyses of acrylamide in foods, as a follow-up to surveys from 2002–
E. Abt +6 more
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Acrylamide is a contaminant that can form in certain plant-based foods during high-temperature cooking. From 2011–2015, the Food and Drug Administration conducted extensive sampling and analyses of acrylamide in foods, as a follow-up to surveys from 2002–
E. Abt +6 more
semanticscholar +1 more source
Microchimica Acta, 2018
A colorimetric assay is described for acrylamide (AA). It is based on color changes induced by an increase in the distance between gold nanoparticles (AuNPs) that is caused by AA copolymerization. First, AuNPs were modified with a thiolated propylene amide poly(ethylene glycol) that also contains the AA functionality.
Xingbo Shi +7 more
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A colorimetric assay is described for acrylamide (AA). It is based on color changes induced by an increase in the distance between gold nanoparticles (AuNPs) that is caused by AA copolymerization. First, AuNPs were modified with a thiolated propylene amide poly(ethylene glycol) that also contains the AA functionality.
Xingbo Shi +7 more
openaire +2 more sources