Výsledky vyhledávání - "Acrylamide/analysis"

Determination of acrylamide in fried starchy foods by gas chromatography-mass spectrometry Autor Zhong, Weike, Chen, Dongdong, Yong, Wei, Liu, Zhiming, Qiu, Yueming, Tang, Yingzhang

“…A method was developed for the determination of acrylamide in fried starchy foods using isotope dilution gas chromatograpy-selected mass spectrometry (GC-MS)…”
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Discussion on acrylamide in food products. Hysteria or real danger? Interview Autor Lukassowitz, Irene

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Focus on acrylamide Autor Groeneveld, Maike, Müller, Claudia

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Acrylamide: Federal agency (Federal Institute for Risk Assessment) confirms food-watch and sees urgent need for action Autor Hohl, Barbara F

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Acrylamide in foods containing starch which are processed with high heat

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A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation Strategies Autor Rifai, Lubna, Saleh, Fatima A

“…Acrylamide (AA) is a food contaminant present in a wide range of frequently consumed foods, which makes human exposure to this toxicant unfortunately…”
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Acrylamide in Corn-Based Thermally Processed Foods: A Review Autor Žilić, Slađana, Nikolić, Valentina, Mogol, Burçe Ataç, Hamzalıoğlu, Aytül, Taş, Neslihan Göncüoğlu, Kocadağlı, Tolgahan, Simić, Marijana, Gökmen, Vural

“…Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and…”
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Effects of germination and roasting on physicochemical and sensory characteristics of brown rice for tea infusion Autor Kim, Hyun-Jin, Han, Jung-Ah, Lim, Seung-Taik, Cho, Dong-Hwa

“…•Germination induced increases in reducing sugar and amino acid contents in brown rice.•Germination assisted the formation of aroma compounds during subsequent…”
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Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models Autor Bachir, Nivine, Haddarah, Amira, Sepulcre, Franscesc, Pujola, Montserrat

“…•Only Asn-GFS, Sucrose, and Glu-Fru synthetic potato models contained acrylamide.•Glutamine-based models didn’t not contain acrylamide after thermal…”
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Potato Production, Usage, and Nutrition-A Review Autor Zaheer, Khalid, Akhtar, M. Humayoun

“…Potato is an economically important staple crop prevailing all across the world with successful large-scale production, consumption, and affordability with…”
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The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying Autor Haddarah, Amira, Naim, Elissa, Dankar, Iman, Sepulcre, Francesc, Pujolà, Montserrat, Chkeir, Manal

“…•Plant extracts reduce AA in potato.•Great inhibition of AA revealed in AF.•AO activity decreased by T°C. The aim of this study was to evaluate the effect of…”
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Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions Autor Žilić, Slađana, Aktağ, Işıl Gürsul, Dodig, Dejan, Filipović, Milomir, Gökmen, Vural

“…[Display omitted] •Higher the content of free asparagine in flours resulted in higher amounts of acrylamide formed in biscuits.•The highest amount of…”
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Dietary exposure to acrylamide among the Malaysian adult population Autor Nur Hidayah, Jamaludin, Abdul Razis, Ahmad Faizal, Jambari, Nuzul Noorahya, Chai, Lay Ching, You, Lijun, Sanny, Maimunah

“…This study aimed to estimate the Malaysian adult population's current dietary exposure and margin of exposure (MOE) to the carcinogenic processing contaminant,…”
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Influence of home cooking conditions on Maillard reaction products in beef Autor Trevisan, Aurea Juliana Bombo, de Almeida Lima, Daniele, Sampaio, Geni Rodrigues, Soares, Rosana Aparecida Manólio, Markowicz Bastos, Deborah Helena

“…•Home cooking methods will not affect dietary intake of AGEs in beef.•Early and intermediate stage Maillard reaction products predominate in cooked beef.•Home…”
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Development of dummy molecularly imprinted based on functionalized silica nanoparticles for determination of acrylamide in processed food by matrix solid phase dispersion Autor Arabi, Maryam, Ghaedi, Mehrorang, Ostovan, Abbas

“…The MISNPs-MSPD extraction procedure. [Display omitted] •We develop a new strategy for synthesis novel dummy molecularly imprinted silica nanoparticles.•We…”
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A turn-on upconversion fluorescence sensor for acrylamide in potato chips based on fluorescence resonance energy transfer and thiol-ene Michael addition Autor Rong, Yawen, Ali, Shujat, Ouyang, Qin, Wang, Li, Wang, Bing, Chen, Quansheng

“…•A novel method for the determination of acrylamide was developed.•The sensor was based on FRET between UCNPs and RBD regulated by GSH.•Acrylamide was sensing…”
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Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies Autor Li, Bin, Wang, Jiaxin, Cheng, Zhen, Song, Baoge, Shu, Chi, Chen, Yi, Chen, Wei, Yang, Shufang, Yang, Yiyun, Tian, Jinlong

“…•Flavonoids can mitigate thermal processing contaminants in food or chemical models.•The mechanism of mitigation is mainly an additive reaction between the…”
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Use of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid Autor Corrêa, Carla Levi Oliveira, das Merces Penha, Edmar, dos Anjos, Marianna Ramos, Pacheco, Sidney, Freitas-Silva, Otniel, Luna, Aderval Severino, Gottschalk, Leda Maria Fortes

“…•The enzyme-treated green coffee followed by roasting was successful.•The acrylamide content has been reduced to 59%.•Asparaginase did not interfere with…”
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Improving cold storage and processing traits in potato through targeted gene knockout Autor Clasen, Benjamin M, Stoddard, Thomas J, Luo, Song, Demorest, Zachary L, Li, Jin, Cedrone, Frederic, Tibebu, Redeat, Davison, Shawn, Ray, Erin E, Daulhac, Aurelie, Coffman, Andrew, Yabandith, Ann, Retterath, Adam, Haun, William, Baltes, Nicholas J, Mathis, Luc, Voytas, Daniel F, Zhang, Feng

“…Cold storage of potato tubers is commonly used to reduce sprouting and extend postharvest shelf life. However, cold temperature stimulates the accumulation of…”
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Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach Autor Zhu, Mengting, Long, You, Ma, Yingjie, Huang, Yousheng, Wan, Yin, Yu, Qiang, Xie, Jianhua, Chen, Yi

“…•Kinetics of thermal contaminants in coffee beans during roasting were studied.•Formation and subsequent elimination of AA and 5-HMF followed first-order…”
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