Acrylamide in Cooked Sprouts of Mung Bean (Vigna radiata)

We investigated the time-dependent acrylamide formation in mung bean sprouts during stir-frying under high and medium heat conditions. The acrylamide concentration range detected using the 3-mercaptobenzoic acid derivatization LC-MS/MS method was from below 29 ng/g [limit of detection (LOD)] to 6,90...

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Detalles Bibliográficos
Autores principales: Chiku, Kazuhiro, Yamada, Ai, Shibasaki, Yui, Makino, Yoshiki, Komatsuzaki, Taidoh, Yoshida, Mitsuru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Food Safety Commission, Cabinet Office, Government of Japan 2023
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10286955/
https://www.ncbi.nlm.nih.gov/pubmed/37359297
http://dx.doi.org/10.14252/foodsafetyfscj.D-23-00001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10286955/
https://www.ncbi.nlm.nih.gov/pubmed/37359297
http://dx.doi.org/10.14252/foodsafetyfscj.D-23-00001

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