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Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols
The main objective of the present work is to evaluate whether the polyphenols derived from apple pomace could inhibit the production of acrylamide...
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Impact of whey incorporation on acrylamide formation and the quality of bread
Whey is the largest by-product of the dairy industry. It is a popular dietary protein among athletes and fitness models showing antimicrobial...
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Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment
The levels of acrylamide (AA), four polycyclic aromatic hydrocarbons (PAH4), and heterocyclic aromatic amines (HAAs) in 184 air-fried agricultural,...
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Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods
Lotus root chips were prepared using five different methods (freeze-drying, microwaving, air-frying, oil-frying, and oven-baking), and their quality...
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Development of a certified reference material for the accurate analysis of the acrylamide content in infant formula
A certified reference material (CRM), KRISS CRM 108–02-006, was developed for the accurate analysis of low levels of acrylamide in infant formula...
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Determination of Acrylamide in Commercial Baby Foods by LC-QqQ-MS/MS: a Simple Method for Routine Analyses
A method based on liquid chromatography-triple quadrupole tandem mass spectrometry was developed and validated for the analysis of acrylamide in baby...
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The effect of the use of pekmez and honey as sugar substitutes on the quality characteristics and the acrylamide content of sponge cakes and cookies
AbstractNowadays, the utilization of sugar substitutes in bakery products can be demanded on the assumption that they are healthier. However, the use...
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Evaluation of acrylamide and malondialdehyde levels in Tah-Dig of fried starchy foods: a case study in Iran
Fried starchy foods have the conditions to produce harmful compounds, such as acrylamide and malondialdehyde (MDA). One of these popular and commonly...
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The Impact of Heat Treatment of Quercetin and Myricetin on their Activities to Alleviate the Acrylamide-Induced Cytotoxicity and Barrier Loss in IEC-6 Cells
Two flavonols quercetin and myricetin were assessed for their in vitro activities to attenuate the acrylamide-induced cytotoxicity and barrier loss...
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Plant-based meat substitute analysis using microextraction with deep eutectic solvent followed by LC-MS/MS to determine acrylamide, 5-hydroxymethylfurfural and furaneol
For the analysis of plant-based meat substitutes and the determination of Maillard reaction products such as acrylamide, 5-hydroxymethylfurfural and...
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Effects of Nuts, Dried Fruits, Dried Seeds and Black Olives as Enrichment Ingredients on Acrylamide Concentrations in Sweet and Savoury Biscuits
This study investigated the effect of adding 10% almonds, pistachios, apricots, plums, sesame seeds, sunflower seeds, and black olives to sweet and...
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Carcinogenic and neurotoxic risks of dietary acrylamide consumed through cereals among the Lebanese population
The present study aims to determine the carcinogenic and neurotoxic risks associated with acrylamide intake from cereal products. Analysis on a...
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Physical Chemistry of Nutrition and Dietary Forms
How harmful is food, which food components cause illness? And what is healthy? What should no longer be eaten? What must be eaten in order to make a...
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Modified QuEChERS purification method for analysis of acrylamide in roasted Phoenix dactylifera L. seeds via HPLC–PDA
In the present study, date seeds as the main by-product of Phoenix dactylifera L. fruit, were roasted and analyzed for its acrylamide (AA) content...
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Potential for acrylamide formation in Iranian dates and date syrups; influence of amino acids and processing condition
The presence of acrylamide in numerous food products has recently been demonstrated. In this work, the possibility of acrylamide formation in date...
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Analysis of acrylamide in vegetable chips after derivatization with 2-mercaptobenzoic acid by liquid chromatography–mass spectrometry
Since many years, acrylamide (AA) is a well-known toxicologically relevant processing contaminant (“food-borne toxicant”). However, only during the...
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Reduction of acrylamide formation in bread and fried potato products using probiotic microorganisms: a systematic review and dose–response meta-analysis
Acrylamide is a carcinogen found in heat-treated food products that cause neurotoxicity and major genetic damage. The present systematic review and...
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Fluorescence Determination of Acrylamide in Snack, Seasoning, and Refreshment Food Samples with an iOS Gadget–Based Digital Imaging Colorimeter
The novelty of this research work lies in a simple, fast, and plausible analysis of acrylamide in food samples accomplished using an iOS...
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Determination of Metabolites of Selected Thermally Treated Food-Derived Mutagens and Carcinogens in Biological Material
Thermal processing of food can lead to the formation of compounds harmful to human health. These include heterocyclic aromatic amines (HAAs) formed...
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Determination of Metabolites of Selected Thermally Treated Food-derived Mutagens and Carcinogens in Biological Material
Thermal processing of food can lead to the formation of compounds harmful to human health. These include heterocyclic aromatic amines (HAAs) formed...