期刊
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
卷 21, 期 7, 页码 564-568出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2008.04.011
关键词
acrylamide; GC-Ms; food; storage time
资金
- TUBITAK (The Scientific and National Research Council of Turkey)
- European Commission [FOOD-CF-2003-506820]
This study reports the results of the survey study on acrylamide levels in foods obtained from the Turkish market. In addition to the processed foods, traditional Turkish foods especially desserts, were analysed for their acrylamide content. A total of 311 samples were analysed for acrylamide content with the GC-MS method including the bromine derivatization. Results revealed that the acrylamide content of processed foods shows a great variation between different food groups as well as between brands and within brands. No significant change in acrylamide content was observed in foods during 6 months of storage time after their production date. (c) 2008 Elsevier Inc. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据