Acrylamide in French fries prepared at primary school canteens
نویسندگان
چکیده
منابع مشابه
Low-acrylamide French fries and potato chips
SUMMARY Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum). This metabolic change was accomplished by silencing two asparagine s...
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Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 n...
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Analysis of Acrylamide in French Fries using Agilent SampliQ QuEChERS AOAC kit and LC/MS/MS
This application note describes the use of a quick, easy, cheap, effective, rugged, and safe (QuEChERS) sample preparation procedure. The QuEChERS method employs an extraction and cleanup protocol for the determination of acrylamide with C3-acrylamide as the internal standard. The analyte and internal standard were separated on a reversed phase C-18 column (2.1 mm × 150 mm, 3 μm) by isocratic e...
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This application note describes the use of a quick, easy, cheap, effective, rugged, and safe (QuEChERS) sample preparation procedure. The QuEChERS method employs an extraction and cleanup protocol for the determination of acrylamide with C3-acrylamide as the internal standard. The analyte and internal standard were separated on a reversed phase C-18 column (2.1 mm × 150 mm, 3 μm) by isocratic e...
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ژورنال
عنوان ژورنال: Food & Function
سال: 2020
ISSN: 2042-6496,2042-650X
DOI: 10.1039/c9fo02482d