A GC/MS method for the routine determination of acrylamide in food

Italian Journal of Food Science

Volumn 15, Issue 1, 2003, Pages 149-151

  Tateo, F ^a   Bononi, M ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0038809073     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (5)

1. Castle L. 1993. Determination of acrylamide monomer in mushrooms grown on polyacrylamide gel. J. Agric. Food Chem. 41:1281.
2. Gertz C. and Klostermann S. 2002. Analysis of acrylamide and mechanisms of its formation in deep fried products. Eur. J. Lipid Sci. Technol. 104:762.
3. Rosén J. and Hellenäs K.-H. 2002. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst. 127:880.
4. SFOPH (Swiss Federal Office of Public Health). 2002. Determination of acrylamide in food. Retrieved on the web: www.bag.admin.ch.
5. Tareke E., Rydberg P., Karlsson P., Eriksson S. and Törnqvist M. 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem. 50:4998.