Document Detail


Some analytical factors affecting measured levels of acrylamide in food products.
MedLine Citation:
PMID:  16438305     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Acrylamide in food is normally measured as "free water-soluble acrylamide". However, it is shown that certain extraction techniques, like extraction as for dietary fibre or at high pH can affect the result. This has to be accounted for, particularly in exposure assessment and in studies of bioavailability and, in the long run, the health risk assessment.
Authors:
Sune Eriksson; Patrik Karlsson
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
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:  285-91     Citation Subset:  IM    
Affiliation:
AnalyCen Nordic AB, Box 905, S-53119 Lidköping, Sweden. sune.eriksson@analycen.se
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MeSH Terms
Descriptor/Qualifier:
Acrylamide / analysis*,  chemistry*
Acrylamides / analysis
Cookery
Food
Food Analysis / methods*
Food Contamination
Food Handling
Food Industry
Hydrogen-Ion Concentration
Maillard Reaction
Models, Chemical
Risk
Risk Assessment
Solanum tuberosum
Time Factors
Water / chemistry
Chemical
Reg. No./Substance:
0/Acrylamides; 7732-18-5/Water; 79-06-1/Acrylamide

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


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