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Dietary intake of acrylamide in Sweden.
Using recent Swedish food consumption data the dietary intake of acrylamide for the Swedish adult population was assessed based on foodstuffs with low to high levels of acRYlamide, such as processed potato products, bread, breakfast cereals, biscuits, cookies, snacks and coffee. Expand
Quantification of neurotoxin BMAA (β-N-methylamino-L-alanine) in seafood from Swedish markets
The data presented may be used for a first estimation of BMAA exposure through seafood from Swedish markets, and to refine the design of future toxicological experiments and assessments. Expand
Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread
ABSTRACT Free asparagine is an important precursor for acrylamide in cereal products. The content of free asparagine was determined in 11 milling fractions from wheat and rye. Whole grain wheat flourExpand
Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry.
A method using liquid chromatography tandem mass spectrometry (LC-MS-MS) with electrospray for the analysis of acrylamide in foods is reported. The method comprises the addition of deuterium-labelledExpand
Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread.
A repeatable procedure for studying the effects of internal and external factors on acrylamide content in yeast-leavened wheat bread has been developed and shows that mainly other amino compounds are involved in the browning reactions. Expand
Determination of the neurotoxin BMAA (beta-N-methylamino-L-alanine) in cycad seed and cyanobacteria by LC-MS/MS (liquid chromatography tandem mass spectrometry).
BMAA was successfully identified and quantified in cycad seeds, whereas previously reported findings of BMAA in samples of cyanobacteria could not be confirmed, and the presence of alpha-,gamma-diamino butyric acid (DAB), an isomer ofBMAA, was confirmed in one sample. Expand
Validation of a food frequency questionnaire measurement of dietary acrylamide intake using hemoglobin adducts of acrylamide and glycidamide
Assessment of the validity of food frequency questionnaire (FFQ) measures of acrylamide intake calculated from an FFQ using a biomarker of acylamide exposure found within-person consistency in adducts was high over time. Expand
Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking
Abstract The effect of crust temperature and water content on acrylamide formation was studied during the baking of white bread. To assess the effect of over-baking, we used a full factorialExpand
Collaborative trial validation study of two methods, one based on high performance liquid chromatography-tandem mass spectrometry and on gas chromatography-mass spectrometry for the determination of
The performance of the HPLC-MS/MS method was found to be superior to that of the GC-MS method and to be fit-for-the-purpose. Expand
Analysis of the mushroom nephrotoxin orellanine and its glucosides.
A quantitative HPLC-ESI-MS/MS method for total orellanine in Cortinarius rubellus, spiked blood plasma, and a mushroom stew prepared from C. tubaeformis with the addition of a single specimen of C.rubellus is presented, providing a method for monitoring orellAnine at low concentrations within the therapeutic interval in blood serum. Expand