Determination of acrylamide levels in selected foods in Brazil
Pavesi, Arisseto Toledo, M.C. de Figueir Govaert, Y. Fraselle, Stéphanie Weverbergh, E. Degroodt, J-M
Pavesi, Arisseto
Toledo, M.C. de Figueir
Govaert, Y.
Fraselle, Stéphanie
Weverbergh, E.
Degroodt, J-M
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Abstract
Selected carbohydrate-rich foods available on the Brazilian market (111 samples representing 19 product categories) were analysed for acrylamide content using a liquid chromatography-tandem mass spectrometry method. A limit of detection of 10 µg kg
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Date
2007-02-13
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Peer reviewed scientific article
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Keywords
Acrylamide, at, beer, Brazilian foods, Bread, Carcinogen, Categories, Class, Cooked foods, Countries, detection, food, Foods, foodstuffs, Laboratories, LC-MS/MS, LEVEL, levels, Limit of Detection, Liquid chromatography-tandem mass spectrometry, Mass, Mass Spectrometry, method, Potato, Potato products, PRODUCTS, result, results, Sample, Samples, Temperature, VALIDATION, variation