Acrylamide and hydroxymethylfurfural in cakes: An approach to reduce the formation of processing contaminants in sweet bakery products.

Autor: Simões de Borba V; Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil. Electronic address: veronicasimoesborba@gmail.com., Cunha Lemos A; Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil. Electronic address: andressa.cunhalemos@gmail.com., Paiva Rodrigues MH; Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil. Electronic address: MarcyHeli@hotmail.com., Barnes Rodrigues Cerqueira M; Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil. Electronic address: mariscerqueira@hotmail.com., Badiale-Furlong E; Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil. Electronic address: dqmebf@furg.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Mar; Vol. 165, pp. 112518. Date of Electronic Publication: 2023 Jan 27.