Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application
Acrylamide (AA), a molecule which potentially increases the risk of developing cancer, is easily formed in food rich in carbohydrates, such as biscuits, wafers, and breakfast cereals, at temperatures above 120 °C. Thus, the need to detect and quantify the AA content in processed foodstuffs...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2019-11-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/8/12/597 |