Analytical methods for the determination of acrylamide in food products: a review.

@article{Wenzl2003AnalyticalMF,
  title={Analytical methods for the determination of acrylamide in food products: a review.},
  author={Thomas Wenzl and Maria Beatriz de la Calle and Elke Anklam},
  journal={Food additives and contaminants},
  year={2003},
  volume={20 10},
  pages={885-902}
}
In early 2002, the Swedish National Food Administration reported high acrylamide levels in heat-treated carbohydrate-rich foods. Consequently, intensive activity began examining the many different types of food, and thousands of analyses have been undertaken world wide. Measurement data have been published in many different types of media. Within this flood of publications, there are only a limited number of articles concerned with the technical aspects of the measurements. This review focuses… CONTINUE READING

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