Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks
Acrylamide is a toxic and probably carcinogenic compound and also neurotoxin in humans and animals that is formed naturally in certain foodstuffs, especially those rich in carbohydrate, during heat processing or cooking at high temperatures. This study was carried out to develop and validate the det...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
WFL Publisher
2013
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/36650/1/JFAE-Gisia-2013.pdf http://irep.iium.edu.my/36650/ http://world-food.net/modification-of-a-gas-chromatography-mass-spectrometry-method-for-the-determination-of-acrylamide-in-fried-snacks/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|