Evaluation of acrylamide and selected parameters in some Turkish coffee brands from the Turkish market
Author:
Affiliation:
1. Food Additives and Residues Department, Central Research Institute of Food and Feed Control, Bursa, Turkey
2. Food Engineering Department, Yıldız Technical University, İstanbul, Turkey
Funder
Turkish Ministry of Agriculture and Forestry
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/10.1080/19440049.2019.1586454
Reference75 articles.
1. Toxicology and risk assessment of 5-Hydroxymethylfurfural in food
2. Verification of the findings of acrylamide in heated foods
3. Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation
4. Determination of acrylamide in three different bread types by an in-house validated LC-MS/MS method
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