Results 51 to 60 of about 303,900 (388)
Acrylamide in coffee: formation and possible mitigation strategies – a review
Critical reviews in food science and nutrition, 2020 It is widely known that acrylamide, present in some different heat-treated foods, is an important toxic compound to humans. Coffee beverage is one of the most important sources of acrylamide, because the raw bean contains the reaction substrates and it ...
M. Schouten, Silvia Tappi, S. Romani
semanticscholar +1 more source
Gels, 2021 An improved method for the online preconcentration, derivatization, and separation of phosphorylated compounds was developed based on the affinity of a Phos-tag acrylamide gel formed at the intersection of a polydimethylsiloxane/glass multichannel ...
Sachio Yamamoto +3 more
doaj +1 more source
Acrylamide formation in vegetable oils and animal fats during heat treatment [PDF]
, 2016 The method of liquid chromatographic tandem mass spectrometry was utilized and modified to confirm and quantify acrylamide in heating cooking oil and animal fat.
Daniali, G. +4 more
core +1 more source
Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2021 European Snacks Association (ESA) data on acrylamide in potato crisps from 2002 to 2019 (99704 observations) were analysed. Acrylamide levels have plateaued since 2011, although the lowest mean so far was attained in 2018 at 353 ± 2.7 ng g−1: a 54 ...
S. Powers +3 more
semanticscholar +1 more source
pH-Degradable mannosylated nanogels for dendritic cell targeting [PDF]
, 2016 We report on the design of glycosylated nanogels via core-cross linking of amphiphilic non-water-soluble block copolymers composed of an acetylated glycosylated block and a pentafluorophenyl (PFP) activated ester block prepared by reversible addition ...
Ayres, Neil +12 more
core +2 more sources
Acrylamide formation in air-fried versus deep and oven-fried potatoes
Frontiers in NutritionIntroduction Present study investigates the effects of different home pre-treatment processes and cooking techniques on the acrylamide content of fried potatoes. Methods Potato sticks were prepared in two different pre-treatment ways (washing and soaking)
Semra Navruz-Varlı, Hande Mortaş
semanticscholar +1 more source
Effect of Microwave Heating on the Acrylamide Formation in Foods
Molecules, 2020 Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method.
Joanna Michalak +3 more
semanticscholar +1 more source
Biomedical rationale for acrylamide regulation and methods of detection.
Comprehensive Reviews in Food Science and Food Safety, 2021 Acrylamide is the product of the Maillard reaction, which occurs when starchy, asparagine-rich foods including potato or grain products and coffee are fried, baked, roasted, or heated.
M. Cantrell, Owen M. McDougal
semanticscholar +1 more source
Toxicity of acrylamide and its metabolite – Glicydamide
Medycyna Pracy, 2013 Acrylamide is a synthetic chemical compound commonly used in many branches of industry. It is mainly used in the synthesis of polyacrylamides, which are widely employed in plastics, paints, varnishes, adhesives and mortars production.
Daria Pingot +3 more
doaj +1 more source
Simple one pot preparation of chemical hydrogels from cellulose dissolved in cold LiOH/urea [PDF]
, 2020 In this work, non-derivatized cellulose pulp was dissolved in a cold alkali solution (LiOH/urea) and chemically cross-linked with methylenebisacrylamide (MBA) to form a robust hydrogel with superior water absorption properties.
Lindman, Björn +3 more
core +1 more source