English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/64340
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Acrylamide content of selected Spanish foods: Survey of biscuits and bread derivatives

AuthorsRufián Henares, J. A.; Arribas Lorenzo, Gema ; Morales, F. J.
Issue Date2007
PublisherTaylor & Francis
CitationFood Additives and Contaminants 24: 343- 350 (2007)
AbstractAn overview of the acrylamide content in commercial biscuits and bread derivatives (bread sticks, bread crust, crackers) marketed in Spain is presented. Acrylamide was determined by stable isotope dilution LC-MS with an LOQ of 30 μg kg-1. Acrylamide content ranged from <LOQ-2085, <LOQ-151, <LOQ-296 and <LOQ-323 μg kg-1 for biscuits, crisp bread, crackers and bread sticks, respectively. Acrylamide was significantly higher in samples when ammonium hydrogen carbonate had been used as a rising agent and high fibre content (>5%) used in the formulation, but lower when functional ingredients, such as polyols, were used. An estimation of the acrylamide dietary exposure related to biscuits and bread derivatives was calculated as 0.082 μg kg-1 day-1. Estimated dietary intake were 0.002 and 0.058 μg kg-1 day-1 for crackers and biscuits, respectively.
Identifiersdoi: 10.1080/02652030601101169
issn: 0265-203X
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.