Analysis of acrylamide, a carcinogen formed in heated foodstuffs

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 17, 2002, Pages 4998-5006

  Tareke, Eden ^a   Rydberg, Per ^a   Karlsson, Patrik ^b   Eriksson, Sune ^b   Törnqvist, Margareta ^a  

^a STOCKHOLM UNIVERSITY   (Sweden)

^b AnalyCen Nordic AB   (Sweden)

Author keywords

Acrylamide; Analysis; Calcinogen; Cooking; Food; Mass spectrometry

Indexed keywords

ACRYLAMIDE; CARCINOGEN; HEMOGLOBIN;

ARTICLE; BEETROOT; BLOOD; CHEMICAL ANALYSIS; COOKING; DIET; FOOD; FOOD ANALYSIS; FOOD INTAKE; GAS CHROMATOGRAPHY; HEAT; HIGH TEMPERATURE; LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; METABOLISM; POTATO; REPRODUCIBILITY; RISK FACTOR; TEMPERATURE DEPENDENCE;

ANIMALIA; SOLANUM TUBEROSUM;

ACRYLAMIDE; CARCINOGENS; CHROMATOGRAPHY, LIQUID; DIET; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; HEMOGLOBINS; MASS SPECTROMETRY; RISK FACTORS;

EID: 0037077394     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020302f     Document Type: Article

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