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...

Descripción completa

Detalles Bibliográficos
Autores principales: Aghvami, Monika, Mohammadi, Abdorreza, Khaniki, Gholamreza Jahed, Ahmadi, Mehdi, Moazzen, Mojtaba, Arabameri, Majid, Shariatifar, Nabi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10023898/
https://www.ncbi.nlm.nih.gov/pubmed/36941961
http://dx.doi.org/10.1016/j.fochx.2023.100629

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10023898/
https://www.ncbi.nlm.nih.gov/pubmed/36941961
http://dx.doi.org/10.1016/j.fochx.2023.100629

Ejemplares similares