Detection and Quantitative Estimation of Toxic Acrylamide Levels in Selected Potatoes Chips and French Fries from the Libyan Market Using HPLC-UV Method
Acrylamide is a potential health hazardous compound occurring in baked and fried food as a result of excessive dry heating during the preparation and/or processing of foods. Exposure to a high level of acrylamide may cause cancer, neurotoxicity, and mutagenicity. In this study, an isocratic reverse...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Omar Al-Mukhtar University
2021-06-01
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| Series: | مجلة المختار للعلوم |
| Subjects: | |
| Online Access: | https://omu.edu.ly/journals/index.php/mjsc/article/view/39 |