Determination of acrylamide levels in selected foods in Brazil

Food Additives and Contaminants

Volumn 24, Issue 3, 2007, Pages 236-241

  Arisseto, Adriana Pavesi ^a   Toledo, Maria Cecilia ^a   Govaert, Yasmine ^b   Van Loco, Joris ^b   Fraselle, Stéphanie ^b   Weverbergh, Eric ^b   Degroodt, Jean Marie ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b SCIENTIFIC INSTITUTE OF PUBLIC HEALTH   (Belgium)

Author keywords

Acrylamide; Brazilian foods; Carcinogen; Cooked foods; LC MS MS

Indexed keywords

ACRYLAMIDE;

ARTICLE; BEER; BRAZIL; BREAD; CARBOHYDRATE INTAKE; CASSAVA; COFFEE; COOKED FOOD; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; HIGH TEMPERATURE PROCEDURES; LABORATORY TEST; LIQUID CHROMATOGRAPHY; MAIZE; POTATO; PRIORITY JOURNAL; SENSITIVITY AND SPECIFICITY; TANDEM MASS SPECTROMETRY; VALIDATION PROCESS;

ACRYLAMIDE; BRAZIL; CARCINOGENS; CHROMATOGRAPHY, LIQUID; COFFEE; FOOD ANALYSIS; FOOD CONTAMINATION; HUMANS; REPRODUCIBILITY OF RESULTS; SOLANUM TUBEROSUM; TANDEM MASS SPECTROMETRY;

MANIHOT ESCULENTA; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 33847141032     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030601053170     Document Type: Article

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