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|Title:||Determination of Acrylamide in Roasted Chestnuts and Chestnut-based Foods by Isotope Dilution HPLC-MS/MS|
|Authors:||KARASEK Lubomir; WENZL THOMAS; ANKLAM ELKE|
|Citation:||FOOD CHEMISTRY vol. 114 no. 4 p. 1555-1558|
|Publisher:||ELSEVIER SCI LTD|
|Type:||Articles in periodicals and books|
|Abstract:||A recently collaboratively trial tested isotope dilution liquid chromatographic method with positive electrospray ionization tandem mass spectrometry for the analysis of acrylamide in bakery fare and potato products has been extended to the determination of acrylamide in roasted chestnut-based foods. As chestnuts have a similar composition to potatoes, considerabe amounts of acrylamide can be expected, especially in roasted chestnut products. This paper presents the concentrations of acrylamide in 30 different chestnut samples (fresh, roasted, flour, cooked, glazed) that were collected in nine European countries during 2005/2006. The influence of the roasting time on the acrylamide content was also experimentally investigated.|
|JRC Institute:||Health, Consumers and Reference Materials|
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