Study on the acrylamide content in processed cereal products
2008
Mojska, H. | Gielecinska, I. | Szponar, L.,Instytut Zywnosci i Zywienia, Warszawa (Poland). Zaklad Bezpieczenstwa Zywnosci i Zywienia
The objective of the paper was to determine the content level of acrylamide in some selected groups of cereal products. The determination was performed using a method of gas chromatography coupled with a tandem mass spectrometry (GC-MS/MS). The method applied was characterized by a good coefficient of variation and by a limit of determining this compound in processed cereal products (except for bread products) represented by the detection limit of 37 micro g/kg. Among all the processed cereal products tested, crackers were the products with the highest amount of acrylamide: 859 micro g/kg, whereas oat flakes has the lowest level of acrylamide: 23 micro g/kg
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