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Details for article 11 of 11 found articles
| Title: |
Survey of acrylamide in Turkish foods by an in-house validated LC-MS method |
| Author: |
Senyuva, H. Z. Gokmen, V. |
| Appeared in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paging: | Volume 22 (2005) nr. 3 pages 204-209 |
| Year: |
2005-03 |
| Contents: |
A survey of retail Turkish foods was conducted for acrylamide using an in-house validated LC-MS method. The recoveries obtained for a variety of food matrices ranged between 81.2 and 96.8% for a spiking level of 500 ng g-1. The limit of quantification was determined as 15-20 ng g-1 depending on the food matrix in the basis of a signal-to-noise ratio of 5. A total of 120 food samples were analysed for acrylamide. The mean acrylamide levels in different food groups were in the order: crackers > potato chips > biscuits > cakes > baby foods > corn chips > cookies > breakfast cereals > breads > grilled vegetables > wafers > chocolates. The crumb of bread was free of acrylamide, whilst significant concentrations were found in the crust. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 11 of 11 found articles
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