Document Detail

Analysis of acrylamide in food: dedicated to Professor Dr. Werner Baltes.
MedLine Citation:
PMID:  16438306     Owner:  NLM     Status:  MEDLINE    
Since the first discovery of the presence of acrylamide in a variety of food products in April 2002, numerous methods have been developed to determine the acrylamide monomer in heat-treated carbohydrate-rich food. These detection methods are mainly MS-based, coupled with a chromatographic step using LC or GC. The Food Chemistry Institute (LCI) of the Association of the German Confectionery Industry (BDSI) therefore established a detection method by means of aqueous extraction plus a cleaning step and LC-MS/MS detection, making great efforts to ensure internal and external validation. Citing potato crisps as an example, we will in the following show how the German manufacturing companies have gone to great pains to reduce acrylamide levels in their products.
Reinhard Matissek; Marion Raters
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Advances in experimental medicine and biology     Volume:  561     ISSN:  0065-2598     ISO Abbreviation:  Adv. Exp. Med. Biol.     Publication Date:  2005  
Date Detail:
Created Date:  2006-01-27     Completed Date:  2006-02-27     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0121103     Medline TA:  Adv Exp Med Biol     Country:  United States    
Other Details:
Languages:  eng     Pagination:  293-302     Citation Subset:  IM    
Food Chemistry Institute (LCI) of the Association of the German Confectionery Industry (BDSI), Cologne, Germany.
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MeSH Terms
Acrylamide / analysis*
Chromatography, High Pressure Liquid
Chromatography, Liquid / methods*
Food Analysis / methods*
Food Handling
Mass Spectrometry / methods*
Reproducibility of Results
Solanum tuberosum
Time Factors
Reg. No./Substance:
0/Carbohydrates; 79-06-1/Acrylamide

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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