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Determination of acrylamide levels in selected foods in Brazil

Last updated on 11-6-2020 by Jill Alexandre
Food consumption and food safety  

Public Access

Published

Peer reviewed scientific article

English

DOI : http://dx.doi.org/10.1080/02652030601053170

Authors

Arisseto Pavesi,A.; M.C. de Figueiredo Toledo; Govaert,Y.; Joris Van Loco; Stéphanie Fraselle; Weverbergh,E.; J-M Degroodt

Keywords

  1. Acrylamide
  2. at
  3. beer
  4. Brazilian foods
  5. Bread
  6. Carcinogen
  7. Categories
  8. Class
  9. Cooked foods
  10. Countries
  11. detection
  12. food
  13. Foods
  14. foodstuffs
  15. Laboratories
  16. LC-MS/MS
  17. LEVEL
  18. levels
  19. Limit of Detection
  20. Liquid chromatography-tandem mass spectrometry
  21. Mass
  22. Mass Spectrometry
  23. method
  24. ON
  25. Potato
  26. Potato products
  27. PRODUCTS
  28. result
  29. results
  30. Sample
  31. Samples
  32. Temperature
  33. VALIDATION
  34. variation

Abstract:

Selected carbohydrate-rich foods available on the Brazilian market (111 samples representing 19 product categories) were analysed for acrylamide content using a liquid chromatography-tandem mass spectrometry method. A limit of detection of 10 µg kg
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Associated health topics:

Food consumption and food safety
Acrylamide

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