Determination of acrylamide in various food matrices: Evaluation of LC and GC mass spectrometric methods

Advances in Experimental Medicine and Biology

Volumn 561, Issue , 2005, Pages 271-284

  Becalski, Adam ^a   Lau, Benjamin P Y ^a   Lewis, David ^a   Seaman, Stephen W ^a   Sun, Wing F ^a  

^a Health Canada and World Health Organization Collaborating Center for Standardization and Evaluation of Biologicals   (Canada)

Author keywords

Acrylamide; GC MS; LC MS MS

Indexed keywords

ACRYLAMIDE; BROMINE;

ARTICLE; BREAD; BUTTER; CACAO; COFFEE; DERIVATIZATION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; POTATO; PRIORITY JOURNAL; TANDEM MASS SPECTROMETRY; CHEMISTRY; COOKING; ELECTROSPRAY MASS SPECTROMETRY; FOOD; FOOD CONTAMINATION; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; REPRODUCIBILITY; STATISTICAL MODEL; TIME;

ARACHIS HYPOGAEA; SOLANUM TUBEROSUM; THEOBROMA CACAO;

ACRYLAMIDE; BROMINE; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, LIQUID; COFFEE; COOKERY; FOOD; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MODELS, STATISTICAL; REPRODUCIBILITY OF RESULTS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TIME FACTORS;

EID: 33644871074     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/0-387-24980-X_20     Document Type: Article

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