Monitoring of Acrylamide Content in Selected Foods

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43915443" target="_blank" >RIV/62156489:43210/15:43915443 - isvavai.cz</a>
Alternative codes found
RIV/60193697:_____/15:#0001098
Result on the web
<a href="https://dx.doi.org/10.18832/kp2015021" target="_blank" >https://dx.doi.org/10.18832/kp2015021</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp2015021" target="_blank" >10.18832/kp2015021</a>

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 degrees C. the highest acrylamide amount is produced within the temperature range of 150-180 degrees 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 mu g.kg(-1)); acrylamide content in wholesome bread, biscuits, crackers and roasted coffee varied in the range from 78-470 mu g.kg(-1). The acrylamide value in potato crisps was higher (160-1530 mu g.kg(-1)), the highest acrylamide level was measured in potato chips after frying (1588 mu g.kg(-1)).
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences

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

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