HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits

HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits

Acrylamide (AA) is a food contaminant in thermally processed products that is object of tight control. A simple and easy-to-apply methodology for routine monitoring of AA levels in food products could allow producers to be players in the control of their own products. In this work, a simple methodol...

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Bibliographic Details
Main Authors: Cláudia P. Passos, Sílvia Petronilho, António F. Serôdio, Andreia C. M. Neto, Dylan Torres, Alisa Rudnitskaya, Cláudia Nunes, Kristína Kukurová, Zuzana Ciesarová, Sílvia M. Rocha, Manuel A. Coimbra
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
acrylamide
HS-SPME
GC-MS
ion extraction
cookies
mitigation
Online Access:https://www.mdpi.com/2304-8158/10/9/2183

Internet

https://www.mdpi.com/2304-8158/10/9/2183

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