Studies on the stability of acrylamide in food during storage.

@article{Hoenicke2005StudiesOT,
  title={Studies on the stability of acrylamide in food during storage.},
  author={Katrin Hoenicke and Robert Gatermann},
  journal={Journal of AOAC International},
  year={2005},
  volume={88 1},
  pages={268-73}
}
Acrylamide levels in a variety of food samples were analyzed before and after 3 months of storage at 10 degrees-12 degrees C. The analysis was performed by liquid chromatography tandem mass spectrometry (LC/MS/MS) using deuterium-labeled acrylamide as internal standard. Acrylamide was stable in most matrixes (cookies, cornflakes, crispbread, raw sugar, potato crisps, peanuts) over time. However, slight decreases were determined for dietary biscuits (83-89%) and for licorice confection (82… CONTINUE READING

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