메뉴 건너뛰기




Volumn 4, Issue 5, 2009, Pages 177-191

Acrylamide status in selected traditional Saudi foods and infant milk and foods with estimation of daily exposure

Author keywords

Acrylamide; Baby foods; Coffee; Dietary daily intake; Infant milk; Traditional food

Indexed keywords

SOLANUM MELONGENA; ZEA MAYS;

EID: 70350341151     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2009.177.191     Document Type: Article
Times cited : (11)

References (33)
  • 1
    • 33847134129 scopus 로고    scopus 로고
    • Investigation of acrylamide levels in selected fried and baked foods in Jordan
    • Al-Dmoor, H.M., M.A. Humeid and M.A. Alawi, 2004. Investigation of acrylamide levels in selected fried and baked foods in Jordan. Int. J. Food Agric. Environ., 2: 157-165.
    • (2004) Int. J. Food Agric. Environ. , vol.2 , pp. 157-165
    • Al-Dmoor, H.M.1    Humeid, M.A.2    Alawi, M.A.3
  • 2
    • 70350336353 scopus 로고    scopus 로고
    • Acrylamide angst: Another annoying distraction about food safety
    • Agrochemical and Environmental News Issue, October, No
    • Allan, S., 2002. Acrylamide angst: Another annoying distraction about food safety. Agrochemical and Environmental News Issue, October, No. 198.
    • (2002) , pp. 198
    • Allan, S.1
  • 3
    • 0042028518 scopus 로고    scopus 로고
    • Risk assessment of acrylamide in foods
    • Dybing, E. and T. Sanner, 2003. Risk assessment of acrylamide in foods. Toxicol. Sci., 75: 7-15.
    • (2003) Toxicol. Sci. , vol.75 , pp. 7-15
    • Dybing, E.1    Sanner, T.2
  • 4
    • 16244385645 scopus 로고    scopus 로고
    • The acrylamide intake via some common baby food for children in Sweden during their first year of life-an improved method for analysis of acrylamide
    • Fohgelberg, P., J. Rosen, K.E. Hellenas and L. Abramsson-Zetterberg, 2005. The acrylamide intake via some common baby food for children in Sweden during their first year of life-an improved method for analysis of acrylamide. FoodChem. Toxicol., 43: 951-959.
    • (2005) FoodChem. Toxicol. , vol.43 , pp. 951-959
    • Fohgelberg, P.1    Rosen, J.2    Hellenas, K.E.3    Abramsson-Zetterberg, L.4
  • 5
    • 0041802954 scopus 로고    scopus 로고
    • Chemistry, biochemistry and safety of acrylamide: A review
    • Friedman, M., 2003. Chemistry, biochemistry and safety of acrylamide: A review. J. Agric. FoodChem., 51: 4504-4526.
    • (2003) J. Agric. FoodChem. , vol.51 , pp. 4504-4526
    • Friedman, M.1
  • 6
    • 0036947308 scopus 로고    scopus 로고
    • Acrylamide in food: Mechanisms of formation and influencing factors during heating of foods. Scandinavian
    • Grives, S., M. Jagersted, H. Lingnert, H.K. Skog, M. Tornquist and P. Man, 2002. Acrylamide in food: Mechanisms of formation and influencing factors during heating of foods. Scandinavian J. FoodNutr., 46: 159-172.
    • (2002) J. FoodNutr. , vol.46 , pp. 159-172
    • Grives, S.1    Jagersted, M.2    Lingnert, H.3    Skog, H.K.4    Tornquist, M.5    Man, P.6
  • 7
    • 12744258111 scopus 로고    scopus 로고
    • Differences in hemoglobin adduct levels of acrylamide in general population with to dietary intake, smoking habits and gender
    • Hagmar, L.E. Wirfalt, B. Paulsson and M. Tornqvist, 2005. Differences in hemoglobin adduct levels of acrylamide in general population with to dietary intake, smoking habits and gender. Mutat. Res., 580: 157-165.
    • (2005) Mutat. Res. , vol.580 , pp. 157-165
    • Hagmar1    Wirfalt, L.E.2    Paulsson, B.3    Tornqvist, M.4
  • 8
    • 0004218961 scopus 로고
    • Dietary intake of food additives in the UK: Initial surveillance
    • HMSO, The 37th Report of the Steering Group on Chemical Aspects of Food Surveillance. Food Surveillance Paper No. 37
    • HMSO, 1993. Dietary intake of food additives in the UK: Initial surveillance. The 37th Report of the Steering Group on Chemical Aspects of Food Surveillance. Food Surveillance Paper No. 37.
    • (1993)
  • 9
    • 70350346993 scopus 로고    scopus 로고
    • Determination of acrylamide in groceries (institution's/company's method)
    • Replacement: PRU 0064-1, Parameter No: W1860/W1852
    • Hoenicke, T, 2003. Determination of acrylamide in groceries (institution's/company's method), Applied Biosystems, Replacement: PRU 0064-1, Parameter No: W1860/W1852.
    • (2003) Applied Biosystems
    • Hoenicke, T.1
  • 10
    • 4143082623 scopus 로고    scopus 로고
    • Analysis of acrylamide in different foodstuffs using liquid chromatography-tandem mass spectrometry and gas chromatography-tandem mass spectrometry
    • Hoenicke, K., R. Gatermann, W. Harder and L. Hartig, 2004. Analysis of acrylamide in different foodstuffs using liquid chromatography-tandem mass spectrometry and gas chromatography-tandem mass spectrometry. Anal. Chim. Acta, 520: 207-216.
    • (2004) Anal. Chim. Acta , vol.520 , pp. 207-216
    • Hoenicke, K.1    Gatermann, R.2    Harder, W.3    Hartig, L.4
  • 12
    • 28444496986 scopus 로고    scopus 로고
    • Development of a quantitative method for determination of acrylamide in infant powdered milk and baby foods in jars using isotope dilution liquid chromatography/electrospray ionization tandem mass sepectrometry
    • Jio, J., Y. Zhang, R. Yiping, X. Wu and Y. Zhang, 2005. Development of a quantitative method for determination of acrylamide in infant powdered milk and baby foods in jars using isotope dilution liquid chromatography/electrospray ionization tandem mass sepectrometry. J. Chromatography A, 1099: 198-202.
    • (2005) J. Chromatography A , vol.1099 , pp. 198-202
    • Jio, J.1    Zhang, Y.2    Yiping, R.3    Wu, X.4    Zhang, Y.5
  • 13
    • 0041878949 scopus 로고    scopus 로고
    • Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks
    • Konings, E.J.M., A.J. Baars, J.D. van Klaveren, M.C. Spanjer and P.M. Rensen et al, 2003. Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks. FoodChem. Toxicol., 41: 1569-1579.
    • (2003) FoodChem. Toxicol. , vol.41 , pp. 1569-1579
    • Konings, E.J.M.1    Baars, A.J.2    van Klaveren, J.D.3    Spanjer, M.C.4    Rensen, P.M.5
  • 14
    • 33847174797 scopus 로고    scopus 로고
    • Acrylamide in cereal-based foodstuffs (internet document)
    • Accessed 5 April 2006
    • Kretschmer, P., 2004. Acrylamide in cereal-based foodstuffs (internet document). http://www.ilu-ev.de/acrylamide_eng/Presse/040422_5.htm. Accessed 5 April 2006.
    • (2004)
    • Kretschmer, P.1
  • 16
    • 0037015489 scopus 로고    scopus 로고
    • Food chemistry: Acrylamide is formed in the Maillard reaction
    • Mottram, D.S., B.L. Wedzichaand A.T. Dodson, 2002. Food chemistry: Acrylamide is formed in the Maillard reaction. Nature, 419: 448-449.
    • (2002) Nature , vol.419 , pp. 448-449
    • Mottram, D.S.1    Wedzichaand, B.L.2    Dodson, A.T.3
  • 17
    • 0037434426 scopus 로고    scopus 로고
    • Dietary acrylamide and cancer of the bowel, kidney and bladder: Absence of an association in a population-based study in Sweden
    • Mucci, L.A., P.W. Dickman, G. Steineck, H.O. Adami and K. Augustsson, 2003. Dietary acrylamide and cancer of the bowel, kidney and bladder: Absence of an association in a population-based study in Sweden. Br. J. Cancer, 88: 84-89.
    • (2003) Br. J. Cancer , vol.88 , pp. 84-89
    • Mucci, L.A.1    Dickman, P.W.2    Steineck, G.3    Adami, H.O.4    Augustsson, K.5
  • 18
  • 19
    • 49349084769 scopus 로고    scopus 로고
    • A survey of acrylamide levels in foods from the Turkish market
    • Olmez, H., F. Tuncay, N. Ozcanand S. Demirel, 2008. A survey of acrylamide levels in foods from the Turkish market. J. Food Compos. Anal., 21: 564-568.
    • (2008) J. Food Compos. Anal. , vol.21 , pp. 564-568
    • Olmez, H.1    Tuncay, F.2    Demirel, N.3    Ozcanand, S.4
  • 21
    • 1842503238 scopus 로고    scopus 로고
    • Trace level determination of acrylamide in cereal-based foods by gas chromatograpy-mass spectrometry
    • Pittet, A., A. Perisset and J.M. Oberson, 2004. Trace level determination of acrylamide in cereal-based foods by gas chromatograpy-mass spectrometry. J. Chromatography A, 1035: 123-130.
    • (2004) J. Chromatography A , vol.1035 , pp. 123-130
    • Pittet, A.1    Perisset, A.2    Oberson, J.M.3
  • 22
    • 0036967047 scopus 로고    scopus 로고
    • Acrylamide: Increased concentrations in homemade food and first evidence of its variable absorption from food, variable metabolism and placental and breast milk transfer in humans
    • Sorgel, F., R. Wiessenbacher, M. Knizig-Schippers, A. Hofmann, M. Illauer, A. Skott, and C. Landersdorfer, 2002. Acrylamide: Increased concentrations in homemade food and first evidence of its variable absorption from food, variable metabolism and placental and breast milk transfer in humans. Chemoteraphy, 48: 267-274.
    • (2002) Chemoteraphy , vol.48 , pp. 267-274
    • Sorgel, F.1    Wiessenbacher, R.2    Knizig-Schippers, M.3    Hofmann, A.4    Illauer, M.5    Skott, A.6    Landersdorfer, C.7
  • 24
    • 34547185425 scopus 로고    scopus 로고
    • Thermal processing contaminants in foodstuffs and potential strategies of control. Czech
    • Studer, A., I. Blank andR.H. Stadler, 2004. Thermal processing contaminants in foodstuffs and potential strategies of control. Czech J. Food Sci., 22: 1-10.
    • (2004) J. Food Sci. , vol.22 , pp. 1-10
    • Studer, A.1    Stadler, I.2    Blank, R.H.3
  • 26
    • 5444247959 scopus 로고    scopus 로고
    • A review of acrylamide: An industry perspective on research, analysis, formation and control
    • Taeymans, D., J. Wood, P. Ashby, I. Blank and A. Studer et al., 2004. A review of acrylamide: An industry perspective on research, analysis, formation and control. Crit. Rev. Food Sci. Nutr., 44: 323-347.
    • (2004) Crit. Rev. Food Sci. Nutr. , vol.44 , pp. 323-347
    • Taeymans, D.1    Wood, J.2    Ashby, P.3    Blank, I.4    Studer, A.5
  • 28
    • 57749100309 scopus 로고    scopus 로고
    • Acrylamide levels in selected foods in Saudi Arabia with reference to health-risk assessment of dietary acrylamide intake
    • Tawfik, M.S. and M.G. El-Ziney, 2008. Acrylamide levels in selected foods in Saudi Arabia with reference to health-risk assessment of dietary acrylamide intake. Am. J. Food Technol, 3: 347-353.
    • (2008) Am. J. Food Technol , vol.3 , pp. 347-353
    • Tawfik, M.S.1    El-Ziney, M.G.2
  • 29
    • 70350342407 scopus 로고    scopus 로고
    • Investigation into the minimising of acrylamide in extrudates and breakfast cereals
    • Tietz, U. and A. Habel, 2004. Investigation into the minimising of acrylamide in extrudates and breakfast cereals. http://www.ilu-ev.de/acrylamid_eng/Presse/041220_3.htm.
    • (2004)
    • Tietz, U.1    Habel, A.2
  • 30
    • 0003908293 scopus 로고
    • Measuring Change in Nutritional Status: Guideline for Assessing the Nutritional Impact of Supplementary Feeding Program
    • WHO, (World Health Organization), World Health Organization, Geneva, pp
    • WHO, (World Health Organization), 1983. Measuring Change in Nutritional Status: Guideline for Assessing the Nutritional Impact of Supplementary Feeding Program. World Health Organization, Geneva, pp: 86-97.
    • (1983) , pp. 86-97
  • 31
    • 0012927969 scopus 로고    scopus 로고
    • FAOAVHO consultation of health implications of acrylamide in food
    • WHO (World Health Organization), Summary Report of Meeting Held in Geneva, June 25-27, 2002
    • WHO (World Health Organization), 2002. FAOAVHO consultation of health implications of acrylamide in food. Summary Report of Meeting Held in Geneva, June 25-27, 2002.
    • (2002)
  • 32
    • 70350338363 scopus 로고    scopus 로고
    • FAOAVHO evaluation the health risks of several chemical contaminants in food
    • WHO (World Health Organization), Report of a Joint FAOAVHO expert Committee on Food Additives (JECFA). February9-17, 2002
    • WHO (World Health Organization), 2005. FAOAVHO evaluation the health risks of several chemical contaminants in food. Report of a Joint FAOAVHO expert Committee on Food Additives (JECFA). February9-17, 2002.
    • (2005)
  • 33
    • 0242490739 scopus 로고    scopus 로고
    • Analytical methods for the determination of acrylamide in food products: A review
    • Wenzel, T., M.B. de la Calle and E. Anklam, 2003. Analytical methods for the determination of acrylamide in food products: A review. Food Additives Contain., 20: 885-902.
    • (2003) Food Additives Contain. , vol.20 , pp. 885-902
    • Wenzel, T.1    de la Calle, M.B.2    Anklam, E.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.