Investigation of cocoa and cinnamon effect on acrylamide formation in cakes production using GC/MS method: A risk assessment study

Investigation of cocoa and cinnamon effect on acrylamide formation in cakes production using GC/MS method: A risk assessment study

This study was conducted with the aim of investigating the effect of cinnamon and cocoa on the formation of acrylamide in cake samples and their carcinogenic and non-carcinogenic risks. The cake samples were prepared using alkaline extraction, xanthidrol derivative and micro-extraction, then injecte...

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Bibliographic Details
Main Authors: Monika Aghvami, Abdorreza Mohammadi, Gholamreza Jahed Khaniki, Mehdi Ahmadi, Mojtaba Moazzen, Majid Arabameri, Nabi Shariatifar
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Food Chemistry: X
Subjects:
Acrylamide
Cake
Flavors
GC–MS
Maillard reactions
Health risk assessment
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523000718

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