Determination of Acrylamide in Branded and Non-branded Potato Chips by using High Performance Liquid Chromatography
Acrylamide, a starchy food process contaminant is carcinogenic, neurotoxic and genotoxic substance. It is formed at temperatures of 100°C- 220°C. The chips are very popular food items especially among children. Deep Frying of chips may cause production of acrylamide. The presence of acrylamide in ch...
| الحاوية / القاعدة: | Pakistan Journal of Analytical & Environmental Chemistry |
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| المؤلفون الرئيسيون: | , , , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
National Centre of Excellence in Analytical Chemsitry
2018-06-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://dx.doi.org/10.21743/pjaec/2018.06.10 |