The determination of acrylamide content in brewed coffee samples marketed in Turkey-Reference-Cited by-同舟云学术

The determination of acrylamide content in brewed coffee samples marketed in Turkey

Published:2019-11-07 Issue:2 Volume:37 Page:280-287
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Başaran Burhan¹^ORCID,Aydın Ferid²^ORCID,Kaban Güzin²^ORCID

Affiliation:

1. Travel, Tourism and Recreation Department, Ardeşen Vocational School, Recep Tayyip Erdoğan University, Rize, Turkey

2. Department of Food Engineering, Ataturk University Faculty of Agriculture, Erzurum, Turkey

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2019.1685133

Reference38 articles.

1. [EC] European Commission. 2017. Commission Regulation (EU) 2017/2158 of 20 November 2017 on establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food. Brussels: Official Journal of the European Union.

2. Scientific Opinion on acrylamide in food

3. [ICO] International Coffee Organization. 2019. [accessed 2019 Jul 12]. http://www.ico.org/prices/new-consumption-table.pdf.

4. Evaluation of acrylamide and selected parameters in some Turkish coffee brands from the Turkish market

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