Alternative extraction techniques for analysis of acrylamide in food : Influence of pH and digestive enzymes

• 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.

Ämnesord

NATURVETENSKAP  -- Geovetenskap och miljövetenskap -- Miljövetenskap (hsv//swe)

NATURAL SCIENCES  -- Earth and Related Environmental Sciences -- Environmental Sciences (hsv//eng)

Nyckelord

Acrylamide; Extraction methodology

Environmental chemistry

Miljökemi

Publikations- och innehållstyp

ref (ämneskategori)

art (ämneskategori)