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Acrylamide content in heat-treated carbohydrate-rich foods in Poland.
Rocz Panstw Zakl Hig. 2007; 58(1):345-9.RP

Abstract

The objective of the study was to determine the content of acrylamide in randomly selected samples of potato crisps and French fries using GC/MS/MS. The mean content of acrylamide in tested crisps amounted to 998 microg/kg (range from 352 to 3647 microg/kg) and was almost three times higher than in French fries--337 microg/kg (range from 88 to 799 microg/kg). Differences (even ten times) in the level of acrylamid in individual product samples, testifying the impact of raw materials and technological process running conditions on the content of acrylamide in the final product. The results of our study were close to those obtained in other countries.

Authors+Show Affiliations

Department of Food and Nutrition Safety, National Food and Nutrition Institute, 02-903 Warszawa. hmojska@izz.waw.plNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17711133

Citation

Mojska, Hanna, et al. "Acrylamide Content in Heat-treated Carbohydrate-rich Foods in Poland." Roczniki Panstwowego Zakladu Higieny, vol. 58, no. 1, 2007, pp. 345-9.
Mojska H, Gielecińska I, Szponar L. Acrylamide content in heat-treated carbohydrate-rich foods in Poland. Rocz Panstw Zakl Hig. 2007;58(1):345-9.
Mojska, H., Gielecińska, I., & Szponar, L. (2007). Acrylamide content in heat-treated carbohydrate-rich foods in Poland. Roczniki Panstwowego Zakladu Higieny, 58(1), 345-9.
Mojska H, Gielecińska I, Szponar L. Acrylamide Content in Heat-treated Carbohydrate-rich Foods in Poland. Rocz Panstw Zakl Hig. 2007;58(1):345-9. PubMed PMID: 17711133.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide content in heat-treated carbohydrate-rich foods in Poland. AU - Mojska,Hanna, AU - Gielecińska,Iwona, AU - Szponar,Lucjan, PY - 2007/8/23/pubmed PY - 2008/1/11/medline PY - 2007/8/23/entrez SP - 345 EP - 9 JF - Roczniki Panstwowego Zakladu Higieny JO - Rocz Panstw Zakl Hig VL - 58 IS - 1 N2 - The objective of the study was to determine the content of acrylamide in randomly selected samples of potato crisps and French fries using GC/MS/MS. The mean content of acrylamide in tested crisps amounted to 998 microg/kg (range from 352 to 3647 microg/kg) and was almost three times higher than in French fries--337 microg/kg (range from 88 to 799 microg/kg). Differences (even ten times) in the level of acrylamid in individual product samples, testifying the impact of raw materials and technological process running conditions on the content of acrylamide in the final product. The results of our study were close to those obtained in other countries. SN - 0035-7715 UR - https://www.unboundmedicine.com/medline/citation/17711133/Acrylamide_content_in_heat_treated_carbohydrate_rich_foods_in_Poland_ L2 - http://wydawnictwa.pzh.gov.pl/roczniki_pzh/download-article?id=606 DB - PRIME DP - Unbound Medicine ER -