https://scholars.lib.ntu.edu.tw/handle/123456789/370417
Title: | Acrylamide content distribution and possible alternative ingredients for snack foods | Authors: | AN-I(ANDY) YEH | Issue Date: | 2012 | Journal Volume: | 75 | Journal Issue: | 12 | Start page/Pages: | 2158-2162 | Source: | Journal of Food Protection | Abstract: | Acrylamide (AA) contents in 294 snack foods including cereal-based, root- and tuber-based, and seafood-based foods, nuts, dried beans, and dried fruits purchased in Taiwan were determined by gas chromatography-mass spectrometry in this study. The highest levels of average AA content were found in root- and tuber-based snack foods (435 mg/kg), followed by cereal-based snack foods (299 mg/kg). Rice flour-based, seafood-based, and dried fruit snack foods had the lowest average AA content (,50 mg/kg). This is the first large surveillance of AA content in snack foods in Taiwan. The results could provide important data regarding intake information from the snack foods. In addition, the results showed a great diversity of AA content in snack foods prepared from different ingredients. Rice- and seafood-based products had much lower AA than those made from other ingredients. This information could constitute a good reference for consumers to select products for healthy snacking. ? International Association for Food Protection. |
URI: | http://www.scopus.com/inward/record.url?eid=2-s2.0-84871280870&partnerID=MN8TOARS http://scholars.lib.ntu.edu.tw/handle/123456789/370417 |
DOI: | 10.4315/0362-028X.JFP-12-229 | SDG/Keyword: | acrylamide; article; food analysis; food contamination; food safety; human; mass fragmentography; methodology; product safety; Taiwan; Acrylamide; Consumer Product Safety; Food Analysis; Food Contamination; Food Safety; Gas Chromatography-Mass Spectrometry; Humans; Taiwan |
Appears in Collections: | 食品科技研究所 |
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