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Determination of acrylamide in food using adsorption stripping voltammetry
food contaminant electroanalysis sample preparation
2014/2/24
A new electroanalytical method for the determination of acrylamide in food has been developed. It was found that a complex of acrylamide and Ni2+ is suitable for the electrochemical determination of a...
Formation of acrylamide during baking of shortcrust cookies derived from various flours
acrylamide asparagine reducing sugars shortcrust cookies flours
2014/2/25
Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary wit...
Acrylamide Status in Selected Traditional Saudi Foods and Infant Milk and Foods with Estimation of Daily Exposure
Selected Traditional Saudi Foods Infant Milk
2016/5/31
This study reports the results of the survey study on acrylamide levels in selected traditional foods and infant powder milk and cereal based foods obtained from the Saudi market. Food samples divided...
Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
acrylamide cereals raising agents
2014/3/11
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 du...
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
acrylamide gingerbread L-asparaginase raising agent
2014/3/10
Acrylamide as a probably carcinogenic compound is known to be formed in many high thermally treated products with a natural occurrence of amino acid asparagine and reducing sugars as well. Cereal prod...
Block Copolymers of Poly(ethylene oxide) Methyl Ether with Acrylonitrile, and with 2-Acrylamide-2-Methylpropane Sulphonic Acid and Acrylonitrile
block copolymers ionomeric block copolymers copolymerisation
2009/2/5
Block copolymers were prepared by reacting a prepolymer of PEO xanthate with acrylonitrile and
ionomeric block copolymers by copolymerisation of the prepolymer with AN and 2-acryloamido-2-
methylpro...
Acrylamide Levels in Selected Foods in Saudi Arabia with Reference to Health-Risk Assessment of Dietary Acrylamide Intake
Acrylamide Levels Selected Foods Saudi Arabia Health-Risk Assessment Dietary Acrylamide Intake
2009/1/20
The acrylamide (AA) levels in marketing foods in gulf area are not investigated yet. An LC-MS/MS method for the determination of acrylamide in some selected food (local/imported) has been described. T...
Color Difference and Acrylamide Content of Cooked Food
Acrylamide color roasted barley roasted corn French fries
2008/11/1
To investigate the relation between browning color and Acrylamide (AA) content of cooked foods, commercially roasted cereals (barley and corn) were purchased from local markets and French fries and ya...
Acrylamide Levels in Selected Foods in Saudi Arabia with Reference to Health-Risk Assessment of Dietary Acrylamide Intake
Selected Foods Saudi Arabia
2016/5/31
The acrylamide (AA) levels in marketing foods in gulf area are not investigated yet. An LC-MS/MS method for the determination of acrylamide in some selected food (local/imported) has been described. T...
Effect of Carbohydrates on Formation of Acrylamide in Cooked Food Models
acrylamide carbohydrate Maillard reaction LC/MS/MS CE/MS/MS
2008/4/20
Many sugars such as mono- and disaccharides, sugar alcohols and starch were heated at 180°C with asparagines (Asn) in a model food formula to investigate their effect on the formation of acrylamide (A...
Study of factors affecting acrylamide levels in model systems
acrylamide water content GC-MS Maillard reaction
2014/3/17
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 for...