Determination of acrylamide in processed foodstuffs in Japan

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 49, Issue 12, 2002, Pages 822-825

  Yoshida, Mitsuru ^a   Ono, Hiroshi ^a   Ohnishi Kameyama, Mayumi ^a   Chuda, Yoshihiro ^b   Yada, Hiroshi ^a   Kobayashi, Hidetaka ^a   Ishizaka, Masumi ^c  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Center for Food Quality Labeling and Consumer Services   (Japan)

^c NATIONAL INSTITUTE FOR AGRO ENVIRONMENTAL SCIENCES   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

SOLANUM TUBEROSUM;

EID: 0012741477     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.49.822     Document Type: Article

References (5)

1. Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S. and Törnqvist M., Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem., 50, 4998-5006 (2002).
2. Rosén, J. and Hellenäs, K., Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. The Analyst, 127, 880-882 (2002).
3. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, International Agency for Research on Cancer, Lyon, vol 60-Some Industrial Chemicals, pp. 389-433 (1994).
4. Castle, L., Campos, M. and Gilbert, J., Determination of acrylamide monomer in hydroponically grown tomato fruits by capillary gas chromatography-mass spectrometry. J. Sci. Food Agric., 54, 549-555 (1991).
5. Summary Report, FAO/WHO Consultation on the Health Implications of Acrylamide in Food, FAO/WHO, Geneva, 25-27 June (2002).