Determination and Generation Factor of Acrylamide Content in the French Fries and Snacks by HPLC/MS/MS
2006
Park, G.Y. (Seoul Metropolitan City Institute of Health and Environment, Seoul, Republic of Korea) | Lee, S.D. (Seoul Metropolitan City Institute of Health and Environment, Seoul, Republic of Korea) | Chang, M.S. (Seoul Metropolitan City Institute of Health and Environment, Seoul, Republic of Korea) | Choi, Y.H. (Seoul Metropolitan City Institute of Health and Environment, Seoul, Republic of Korea) | Kim, E.H. (Seoul Metropolitan City Institute of Health and Environment, Seoul, Republic of Korea) | Han, S.U. (Seoul Metropolitan City Institute of Health and Environment, Seoul, Republic of Korea) | Chough, N.J. (Seoul Metropolitan City Institute of Health and Environment, Seoul, Republic of Korea)
The formed acrylamide in Many fried and baked starchy foods is in consequence of its formation during frying and preparation methods. Being acrylamide established to be a toxic substance, the implications to public health from amounts found in food are not clear. So this study was carried out to investigate the contents of acrylamide of French fries and snacks in addition to acrylamide formation in relation to water and lipid in foods. The raw materials of foods used in the experiments were wheat, potato, corn and rice.
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