Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 6, 2014, Pages 708-733

  Arvanitoyannis, Ioannis S ^a   Dionisopoulou, Niki ^a  

^a UNIVERSITY OF THESSALY   (Greece)

Author keywords

acryamide in foods and water; acrylamide detection methods; Acrylamide formation; legislation

Indexed keywords

ACRYAMIDE; ACRYLAMIDES; CAPILLARY ELECTROPHORESIS-MASS SPECTROMETRIES; DETECTION METHODS; GAS CHROMATOGRAPHY-MASS SPECTROMETRIES (GC-MS); HIGH PERFORMANCE LIQUID CHROMATOGRAPHY-MASS SPECTROMETRIES; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; MICROEMULSION ELECTROKINETIC CHROMATOGRAPHY;

AMIDES; CAPILLARY ELECTROPHORESIS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LAWS AND LEGISLATION; MASS SPECTROMETRY; MATRIX SOLID PHASE DISPERSION;

CHEMICAL CONTAMINATION;

ACRYLAMIDE;

CHEMISTRY; FOOD CONTAMINATION; FOOD SAFETY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; LAW; MASS FRAGMENTOGRAPHY; REVIEW; STANDARD;

ACRYLAMIDE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD CONTAMINATION; FOOD SAFETY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LEGISLATION, FOOD;

EID: 84890691229     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.606378     Document Type: Article

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