Acrylamide in heat-treated carbohydrate-rich foods in Turkey-Reference-Cited by-同舟云学术

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Acrylamide in heat-treated carbohydrate-rich foods in Turkey

Published:2024-02-29 Issue:2 Volume:17 Page:122-128
ISSN:1939-3210
Container-title:Food Additives & Contaminants: Part B
language:en
Short-container-title:Food Additives & Contaminants: Part B

Author:

Dağoğlu Irem¹^ORCID,Keskin Alkaç Zeliha²^ORCID,Korkak Fatih Ahmet³^ORCID,Kazdal Saibe Merve⁴^ORCID,Dağ Ayhan⁵^ORCID

Affiliation:

1. Department of Nutrition and Diedetics, Firat University of Medicine Hospital, Elazig, Turkey

2. Department of Pharmaceutical Toxicology, Faculty of Pharmacy, Firat University, Elazig, Turkey

3. Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Firat University, Elazig, Turkey

4. Department of Nutrition and Diedetics, Recep Tayyip Erdoğan University Training Research Hospital, Rize, Turkey

5. Department of Nutrition and Dietetics, University of Lokman Hekim, Ankara, Turkey

Funder

funding associated with the work

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/19393210.2024.2316696

Reference43 articles.

1. Determination of Acrylamide Levels of “Izmir Gevregi” and Effects of Cooking Parameters on Acrylamide Formation

2. Determination of acrylamide levels in selected commercial and traditional foods in Syria

3. Application of handheld and portable spectrometers for screening acrylamide content in commercial potato chips

4. Determination of Acrylamide during Roasting of Coffee

5. Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC–MS/MS method

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