2-Naphthalenthiol derivatization followed by dispersive liquid–liquid microextraction as an efficient and sensitive method for determination of acrylamide in bread and biscuit samples using high-performance liquid chromatography

Author:

Faraji MohammadORCID,Hamdamali Mohammadrezza,Aryanasab Fezzeh,Shabanian Meisam

Funder

Standard research Institute

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference41 articles.

1. Acrylamide and 5-hydroxymethylfurfural (HMF): a review on metabolism toxicity, occurrence in food and mitigation strategies;Capuano;LWT–Food Sci. Technol.,2011

2. Acrylamide: a cooking carcinogen?;Tareke;Chem. Res. Toxicol.,2000

3. Acrylamide is formed in the Maillard reaction;Mottram;Nature,2002

4. Acrylamide from Maillard reaction products;Stadler;Nature,2002

5. Scientific report of EFSA update on acrylamide levels in food from monitoring years 2007–2010 European Food Safety Authority. European Food Safety Authority (EFSA), Parma, Italy, 2012;EFSA;EFSA J.,2012

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