Acrylamide in Cooked Sprouts of Mung Bean (<i>Vigna radiata</i>)-Reference-Cited by-同舟云学术

Acrylamide in Cooked Sprouts of Mung Bean (<i>Vigna radiata</i>)

Published:2023 Issue:2 Volume:11 Page:25-33
ISSN:2187-8404
Container-title:Food Safety
language:en
Short-container-title:Food Safety

Author:

Chiku Kazuhiro¹,Yamada Ai¹,Shibasaki Yui¹,Makino Yoshiki¹,Komatsuzaki Taidoh¹,Yoshida Mitsuru¹

Affiliation:

1. Department of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino, Tokyo 180-8602, Japan

Publisher

Food Safety Commission, Cabinet Office

Subject

Pulmonary and Respiratory Medicine,Pediatrics, Perinatology and Child Health

Link

https://www.jstage.jst.go.jp/article/foodsafetyfscj/11/2/11_D-23-00001/_pdf

Reference15 articles.

1. 1. Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem. 2002; 50(17): 4998–5006. .PMID:12166997, DOI:10.1021/jf020302f

2. 2. Ahn JS, Castle L, Clarke DB, Lloyd AS, Philo MR, Speck DR. Verification of the findings of acrylamide in heated foods. Food Addit Contam. 2002; 19(12): 1116–1124. .PMID:12623671, DOI:10.1080/0265203021000048214

3. 3. European Food Safety Authority (EFSA) Panel on Contaminants in the Food Chain. Scientific Opinion on acrylamide in food. EFSA J. 2015; 13(6): 4104. .DOI:10.2903/j.efsa.2015.4104

4. 4. Abt E, Robin LP, McGrath S, et al. Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011-2015 data. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019; 36(10): 1475–1490. .PMID:31318642, DOI:10.1080/19440049.2019.1637548

5. 5. Food Standards Australia New Zealand. 24th Australian Total Diet Study. Part D – Acrylamide. 2014; 31-42. https://www.foodstandards.gov.au/publications/Documents/1778-FSANZ_AustDietStudy-web.pdf. Accessed on January 21, 2023