Alternative extraction techniques for analysis of acrylamide in food: Influence of pH and digestive enzymes
2006 (English)In: Journal of food science and technology, ISSN 0022-1155, Vol. 39, no 4, 393-399 p.Article in journal (Refereed) Published
Acrylamide in food is normally measured as “water-soluble free acrylamide”. However, it is shown that the technique of extraction, according to the method for extraction of dietary fibres or at high pH can affect the results. This has to be accounted for, particularly in the assessment of exposure and in studies of bioavailability and, in the long term, health risk assessment.
Place, publisher, year, edition, pages
Elsevier Ltd. , 2006. Vol. 39, no 4, 393-399 p.
Acrylamide; Extraction methodology
IdentifiersURN: urn:nbn:se:su:diva-24404DOI: 10.1016/j.lwt.2005.03.002OAI: oai:DiVA.org:su-24404DiVA: diva2:197452
Part of urn:nbn:se:su:diva-7002005-10-202005-10-202011-01-14Bibliographically approved