Determination of Acrylamide Levels of “Izmir Gevregi” and Effects of Cooking Parameters on Acrylamide Formation
Author:
Affiliation:
1. Ministry of Food Agriculture and Livestock, İzmir Food Control Laboratory, Bornova İzmir 35100, Turkey
2. Food Engineering Department, Faculty of Engineering and Architecture, Avrasya University, Yomra Trabzon 61250, Turkey
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf401684d
Reference20 articles.
1. Quantifying the formation of carcinogens during food processing: acrylamide
2. Occurrence and analytical methods of acrylamide in heat-treated foods
3. Occurrence of acrylamide in selected foods and mitigation options
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5. Effect of an alkaline salt (papad khar) and its substitute (2:1 sodium carbonate:sodium bicarbonate) on acrylamide formation in papads
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