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Alternative extraction techniques for analysis of acrylamide in food : Influence of pH and digestive enzymes
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- Eriksson, Sune (author)
- Stockholms universitet,Institutionen för miljökemi
- Karlsson, Patrik (author)
- (creator_code:org_t)
- Elsevier Ltd. 2006
- 2006
- English.
- In: Journal of food science and technology. - : Elsevier Ltd.. - 0022-1155 .- 0975-8402 .- 0023-6438. ; 39:4, s. 393-399
- Journal article (peer-reviewed)
Abstract
Subject headings
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- 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.
Subject headings
- NATURVETENSKAP -- Geovetenskap och miljövetenskap -- Miljövetenskap (hsv//swe)
- NATURAL SCIENCES -- Earth and Related Environmental Sciences -- Environmental Sciences (hsv//eng)
Keyword
- Acrylamide; Extraction methodology
- Environmental chemistry
- Miljökemi
Publication and Content Type
- ref (subject category)
- art (subject category)
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