کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4565644 1331005 2006 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Alternative extraction techniques for analysis of acrylamide in food: Influence of pH and digestive enzymes
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Alternative extraction techniques for analysis of acrylamide in food: Influence of pH and digestive enzymes
چکیده انگلیسی

Acrylamide in food is normally measured as “water-soluble free acrylamide”. However, it is shown that the technique of extraction, according to the method for extraction of dietary fibres or at high pH can affect the results. This has to be accounted for, particularly in the assessment of exposure and in studies of bioavailability and, in the long term, health risk assessment.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 39, Issue 4, May 2006, Pages 393–399
نویسندگان
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