Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks
Acrylamide is a toxic and probably carcinogenic compound and also neurotoxin in humans and animals that is formed naturally in certain foodstuffs, especially those rich in carbohydrate, during heat processing or cooking at high temperatures. This study was carried out to develop and validate the det...
Main Authors: | G., Daniali, Selamat, Jinap, Hanifah Lioe, Nuryani, Sarker, Zaidul Islam |
---|---|
Format: | Article |
Language: | English |
Published: |
WFL Publisher
2013
|
Online Access: | http://psasir.upm.edu.my/id/eprint/30530/1/Modification%20of%20a%20gas%20chromatography.pdf |
Similar Items
-
Determination of acrylamide in banana based snacks by gas
chromatography-mass spectrometry
by: Daniali, Gisia, et al.
Published: (2010) -
The effect of maturity stages of banana on the formation of acrylamide in banana fritters
by: Daniali, Gisia, et al.
Published: (2013) -
Determination Of Acrylamide In Banana-Based Snacks And Effect Of Different Maturity Stages On Formation Of Acrylamide In Banana Fritters
by: Daniali, Gisia
Published: (2010) -
Analysis Of Fatty Acid In The Trade Fried Oil By Gas Chromatography – Mass Spectrometry
by: priatmoko, priatmoko
Published: (2009) -
Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system
by: Daniali, Gisia, et al.
Published: (2018)