Exposure of the Croatian adult population to acrylamide through bread and bakery products
| Autor: | Suzana Rimac Brnčić, Marija Badanjak Sabolović, Rohit Thirumdas, Jasenka Gajdoš Kljusurić, Martina Ivešić, Francisco J. Barba, Adela Krivohlavek, Ivana Mandić Andačić, Ana Tot |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Adult
Food Safety Croatia Adult population Food Contamination Biology 01 natural sciences Analytical Chemistry Food category Dietary Exposure chemistry.chemical_compound 0404 agricultural biotechnology Tandem Mass Spectrometry Lc ms ms acrylamide LC/MS/MS bread dietary exposure bakery products food safety Humans Food science Croatian Acrylamide business.industry Dietary exposure 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Bread Food safety 040401 food science language.human_language 0104 chemical sciences chemistry language business Food Science Chromatography Liquid |
| DOI: | 10.1016/j.foodchem.2020.126771 |
| Popis: | The aim of the present study was to determine and compare the levels of acrylamide in different types of bread and bakery products using a LC– MS/MS method, before and after the new European regulation on acrylamide reduction (Commission Regulation (EU) 2017/2158) became valid. Also, one of the aim was to estimate the average exposure to acrylamide through this food category. Of the total of 100 analysed samples, acrylamide content ranged from below the limit of quantification (LOQ) to 237 μg/kg in the period before the application of a new European Regulation, and from |
| Databáze: | OpenAIRE |
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