Monitoring of acrylamide content in selected foods

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F15%3A%230001098" target="_blank" >RIV/60193697:_____/15:#0001098 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43210/15:43915443

Result on the web

<a href="http://www.kvasnyprumysl.cz/en/journal/2015/7-8/" target="_blank" >http://www.kvasnyprumysl.cz/en/journal/2015/7-8/</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Monitoring of acrylamide content in selected foods

Original language description

Acrylamide is a toxic substance occurring in foods. It is formed at temperatures higher than 120 °C, the highest acrylamide amount is produced within the temperature range of 150–180 °C. High acrylamide content occurs namely in starch rich foods that are thermally processed. The quantification of acrylamide in various groups of foods was investigated using the GC/MSD method. No acrylamide was detected in instant coffee and sunflower bread. The lowest acrylamide quantity was detected in pre-fried potato chips (66 μg.kg-1); acrylamide content in wholesome bread, biscuits, crackers and roasted coffee varied in the range from 78–470 μg.kg-1. The acrylamide value in potato crisps was higher (160–1530 μg.kg-1), the highest acrylamide level was measured in potato chips after frying (1588 μg.kg-1).

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

CB - Analytical chemistry, separation

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2015

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Kvasný průmysl

ISSN

0023-5830

e-ISSN

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Volume of the periodical

61

Issue of the periodical within the volume

7-8

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

6

Pages from-to

206-211

UT code for WoS article

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EID of the result in the Scopus database

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