Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source

Food Chemistry

Volumn 173, Issue , 2015, Pages 290-297

  Vaclavik, Lukas ^a   Capuano, Edoardo ^b   Gökmen, Vural ^c   Hajslova, Jana ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Acrylamide; Biscuits; Direct analysis in real time; Mass spectrometry; Multivariate regression analysis

Indexed keywords

AMIDES; BAKERIES; CHEMICAL ANALYSIS; DRUG PRODUCTS; FOOD PROCESSING; FORECASTING; ION SOURCES; IONIZATION; MASS SPECTROMETRY; MEAN SQUARE ERROR; MULTIVARIANT ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS;

ACRYLAMIDES; BISCUITS; DIRECT ANALYSIS IN REAL TIME; HIGH RESOLUTION MASS SPECTROMETRY; MULTIVARIATE REGRESSION ANALYSIS; PARTIAL LEAST SQUARE REGRESSION; ROOT MEAN SQUARE ERRORS; STANDARD ERROR OF PREDICTION;

CHEMICAL CONTAMINATION;

ACRYLAMIDE; ION; METHANOL;

ARTICLE; CHEMICAL COMPOSITION; DIRECT ANALYSIS IN REAL TIME HIGH RESOLUTION MASS SPECTROMETRY; ELECTROSPRAY; FINGER DERMATOGLYPHICS; FOOD PROCESSING; HEAT TREATMENT; IONIZATION; MASS SPECTROMETRY; MULTIVARIATE ANALYSIS; PREDICTION; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS; SOLVENT EXTRACTION; TANDEM MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; ANALYSIS; BREAD; COOKING; FOOD ANALYSIS; PROCEDURES; STATISTICAL MODEL;

ACRYLAMIDE; BREAD; COOKING; FOOD ANALYSIS; LEAST-SQUARES ANALYSIS; LINEAR MODELS; MASS SPECTROMETRY; MULTIVARIATE ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; TANDEM MASS SPECTROMETRY;

EID: 84908518294     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.151     Document Type: Article

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