Acrylamide content and antioxidant capacity in thermally processed fruit products

Acrylamide content and antioxidant capacity in thermally processed fruit products

Acrylamide as a known processing contaminant was determined in various heat-treated plum products purchased from a local market using LC/ESI-MS-MS. The highest level of acrylamide in the range up to 60 μg/kg was detected in a plum stew known as a "povidla", and in prunes, respective...

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Bibliographic Details
Main Authors: Kristína Kukurová, Oana Emilia Constantin, Zuzana Dubová, Blanka Tobolková, Milan Suhaj, Zografia Nystazou, Gabriela Rapeanu, Zuzana Ciesarová
Format: Article
Language:English
Published: HACCP Consulting 2015-05-01
Series:Potravinarstvo
Subjects:
acrylamide
fruit
thermal processing
antioxidant capacity
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/423

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http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/423

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