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Acrylamide content in starch based commercial foods by using high performance liquid chromatography and its association with browning index
The harmful effects of acrylamide (AA) are a major health concern for human beings. To find out the levels of AA content in commercial food products, 43 samples representing 3 important product categories (French fries, bakery biscuits, and branded biscuits) were procured from the local market in Al...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8881641/ https://www.ncbi.nlm.nih.gov/pubmed/35243358 http://dx.doi.org/10.1016/j.crfs.2022.01.010 |