A Review of Current Methods for the Determination of Acrylamide in Food Products

被引：0
|
作者：
Serife Evrim Kepekci Tekkeli
Cem Önal
Armağan Önal
机构：
[1] Bezmialem Vakif University,Department of Analytical Chemistry, Faculty of Pharmacy
[2] Istanbul University,Department of Analytical Chemistry, Faculty of Pharmacy
来源：
Food Analytical Methods | 2012年 / 5卷
关键词：
Acrylamide; Food; Cancer; Analysis; Chromatography; Review;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Acrylamide (AA) is a potentially carcinogenic substance which is formed during heating of food products containing carbohydrates and asparagine. It was first detected in food products in 2002. Since that time, several analytical methods have been made available for the quantification of AA in various foods. Starting from the announcement in 2002, occurrence, formation, chemistry, toxicology, and potential health risk in the human diet have been investigated and methods of analysis have been reviewed in many articles. In this paper, current information and analytical methods for the determination of AA have been reviewed.
引用
收藏
页码：29 / 39
页数：10
相关论文
共 50 条
  • [21] Potent Acrylamide Determination in Food Products Using Ion-Selective Electrode Technique
    Khalil, Sabry
    El-Beltagy, Alaa
    El-Sharnouby, Mohamed
    MEMBRANES, 2021, 11 (08)
  • [22] Current methods of analysis for the determination of trichothecene mycotoxins in food
    Meneely, Julie P.
    Ricci, Francesco
    van Egmond, Hans P.
    Elliott, Christopher T.
    TRAC-TRENDS IN ANALYTICAL CHEMISTRY, 2011, 30 (02) : 192 - 203
  • [23] New trends in quantification of acrylamide in food products
    Oracz, Joanna
    Nebesny, Ewa
    Zyzelewicz, Dorota
    TALANTA, 2011, 86 : 23 - 34
  • [24] Acrylamide levels in food products on the Slovenian market
    Mencin, Marjeta
    Abramovic, Helena
    Vidrih, Rajko
    Schreiner, Matthias
    FOOD CONTROL, 2020, 114
  • [25] A review of current methods using bacteriophages in live animals, food and animal products intended for human consumption
    Cooper, Ian R.
    JOURNAL OF MICROBIOLOGICAL METHODS, 2016, 130 : 38 - 47
  • [26] Application of Fluorimetry Methods for Selected Additives Determination in Food Products
    Kurzawa, M.
    Jastrzebska, A.
    Szlyk, E.
    CZECH JOURNAL OF FOOD SCIENCES, 2009, 27 : S337 - S339
  • [27] Determination of acrylamide in various food matrices - Evaluation of LC and GC mass spectrometric methods
    Becalski, A
    Lau, BPY
    Lewis, D
    Seaman, SW
    Sun, WF
    CHEMISTRY AND SAFETY OF ACRYLAMIDE IN FOOD, 2005, 561 : 271 - 284
  • [28] Acrylamide in Baking Products: A Review Article
    Javad Keramat
    Alain LeBail
    Carole Prost
    Maryam Jafari
    Food and Bioprocess Technology, 2011, 4 : 530 - 543
  • [29] Acrylamide in Baking Products: A Review Article
    Keramat, Javad
    LeBail, Alain
    Prost, Carole
    Jafari, Maryam
    FOOD AND BIOPROCESS TECHNOLOGY, 2011, 4 (04) : 530 - 543
  • [30] Effectiveness of methods for reducing acrylamide in bakery products
    Sadd, Peter A.
    Hamlet, Colin G.
    Liang, Li
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (15) : 6154 - 6161
12345