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dc.contributor.authorTekkeli, Serife Evrim Kepekci
dc.contributor.authorOnal, Cem
dc.contributor.authorOnal, Armagan
dc.date.accessioned2019-10-05T12:38:20Z
dc.date.available2019-10-05T12:38:20Z
dc.date.issued2012-02-01
dc.identifier
dc.identifier.urihttps://hdl.handle.net/20.500.12645/234
dc.description.abstractAcrylamide (AA) is a potentially carcinogenic substance which is formed during heating of food products containing carbohydrates and asparagine. It was first detected in food products in 2002. Since that time, several analytical methods have been made available for the quantification of AA in various foods. Starting from the announcement in 2002, occurrence, formation, chemistry, toxicology, and potential health risk in the human diet have been investigated and methods of analysis have been reviewed in many articles. In this paper, current information and analytical methods for the determination of AA have been reviewed.
dc.language.isoen
dc.subjectTekkeli S. E. K. , Onal C., Onal A., -A Review of Current Methods for the Determination of Acrylamide in Food Products-, FOOD ANALYTICAL METHODS, cilt.5, ss.29-39, 2012
dc.titleA Review of Current Methods for the Determination of Acrylamide in Food Products
dc.typeArticle
local.avesis.response104
local.article.journalnameNEUROLOGIA I NEUROCHIRURGIA POLSKA
dc.identifier.wosWOS:000299079400004
dc.identifier.scopus84855588862
dc.identifier.doi10.1007/s12161-011-9277-2
local.publication.isinternational1


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