Detalhes bibliográficos
| Resumo: | In 2002, Swedish scientists reported the discovery of large amounts of acrylamide in starch-rich foods that had been cooked at high temperatures. Although the mechanism of acrylamide formation remains unclear, it is believed to arise as a by-product of the Maillard reaction trough a mechanism involving asparagine and glucose. Acrylamide has been demonstrated to cause cancer in animais and it is thought that its presence in foods may be potentially harmful to people's health [1]. Several methods to determine AA in food have been developed mostly based on either GC-MS or LC-MS. Independently of the chromatographic technique adopted, the success of the method is very dependent on the extraction and clean-up steps but the most used procedures usually exhibits problems when dealing with coffee products preventing its correct quantification. |
|---|
| Autores principais: | Soares, Cristina |
|---|
| Outros Autores: | Alves, Rita C.; Amaral, Joana S.; Casal, Susana; Oliveira, Beatriz |
|---|
| Assunto: | Acrylamide Coffee GC/MS |
|---|
| Ano: | 2008 |
|---|
| País: | Portugal |
|---|
| Tipo de documento: | documento de conferência |
|---|
| Tipo de acesso: | acesso aberto |
|---|
| Instituição associada: | Instituto Politécnico de Bragança |
|---|
| Idioma: | inglês |
|---|
| Origem: | Biblioteca Digital do IPB |
|---|