Determination of acrylamide in food using a UPLC–MS/MS method: results of the official control and dietary exposure assessment in Cyprus-Reference-Cited by-同舟云学术

Determination of acrylamide in food using a UPLC–MS/MS method: results of the official control and dietary exposure assessment in Cyprus

Published:2018-08-27 Issue:10 Volume:35 Page:1928-1939
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Kafouris Demetris¹,Stavroulakis Georgios¹,Christofidou Maria¹,Iakovou Xenia¹,Christou Eftychia¹,Paikousis Lefkios²,Christodoulidou Maro¹,Ioannou-Kakouri Eleni¹,Yiannopoulos Stelios¹

Affiliation:

1. State General Laboratory, Ministry of Health, Nicosia, Cyprus

2. Improvast, Nicosia, Cyprus

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/10.1080/19440049.2018.1508893

Reference35 articles.

1. Afssa (Agence Française de Sécurité Sanitaire des Aliments). 2005. Acrylamide: point d’information n°2. Afssa – Saisine n° 2002-SA-0300. Maisons-Alfort, le 13 mai 2005.

2. Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation

3. Acrylamide: a review of its genotoxicity and an assessment of heritable genetic risk

4. [DTU] National Food Institute, Technical University of Denmark. 2013. Chemical contaminants 2004–2011. Food monitoring 2004–2011. National Food Institute, Technical University of Denmark. www.food.dtu.dk

5. Human exposure and internal dose assessments of acrylamide in food

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