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Food Additives & Contaminants: Part B
Surveillance
Volume 5, 2012 - Issue 1
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Original Articles

Determination of acrylamide in Thai-conventional snacks from Nong Mon market, Chonburi using GC-MS technique

P. Komthong Faculty of Science, Environmental Science Program and Centre of Excellence for Innovation in Chemistry (PERCH-CIC), Burapha University, Bangsaen, Chonburi 20131, Thailand; Centre of Excellence on Environmental Health and Toxicology (CHE), Ministry of Education, Thailand
,
O. Suriyaphan Centre of Excellence on Environmental Health and Toxicology (CHE), Ministry of Education, Thailand; Faculty of Science, Department of Food Science, Burapha University, Bangsaen, Chonburi 20131, Thailand
&
J. Charoenpanich Centre of Excellence on Environmental Health and Toxicology (CHE), Ministry of Education, Thailand; Faculty of Science, Department of Biochemistry, Burapha University, Bangsaen, Chonburi 20131, ThailandCorrespondence[email protected]
Pages 20-28 | Received 13 Sep 2011, Accepted 06 Jan 2012, Published online: 27 Feb 2012

Citations (17)

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Amin Mousavi Khaneghah, Yadolah Fakhri, Amene Nematollahi, Fatemeh Seilani & Yasser Vasseghian. (2022) The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression. Food Reviews International 38:6, pages 1286-1304.
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Razinah Sharif, Suzana Shahar, Nor Fadilah Rajab & Michael Fenech. (2022) Dietary Pattern, Genomic Stability and Relative Cancer Risk in Asian Food Landscape. Nutrition and Cancer 74:4, pages 1171-1187.
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Yen Dao Hai, Thanh-Thien Tran-Lam, Trung Quang Nguyen, Nam Duc Vu, Kim Hoi Ma & Giang Truong Le. (2019) Acrylamide in daily food in the metropolitan area of Hanoi, Vietnam. Food Additives & Contaminants: Part B 12:3, pages 159-166.
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Fan Hu, Shao Qiang Jin, Bing Qi Zhu, Wan Qin Chen, Xin Yi Wang, Zhu Liu & Jin Wen Luo. (2017) Acrylamide in thermal-processed carbohydrate-rich foods from Chinese market. Food Additives & Contaminants: Part B 10:3, pages 228-232.
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Mircea Oroian, Sonia Amariei & Gheorghe Gutt. (2015) Acrylamide in Romanian food using HPLC-UV and a health risk assessment. Food Additives & Contaminants: Part B 8:2, pages 136-141.
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Deborah Pacetti, Elizabeth Gil, Natale G. Frega, Lina Álvarez, Pilar Dueñas, Angélica Garzón & Paolo Lucci. (2015) Acrylamide levels in selected Colombian foods. Food Additives & Contaminants: Part B 8:2, pages 99-105.
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Cennet Pelin Boyacı Gündüz & Mehmet Fatih Cengiz. (2015) Acrylamide Contents of Commonly Consumed Bread Types in Turkey. International Journal of Food Properties 18:4, pages 833-841.
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L. Shamla & P. Nisha. (2014) Acrylamide in deep-fried snacks of India. Food Additives & Contaminants: Part B 7:3, pages 220-225.
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Abdalla A. Elbashir, Mei M Ali Omar, Wan Aini Wan Ibrahim, Oliver J. Schmitz & Hassan Y. Aboul-Enein. (2014) Acrylamide Analysis in Food by Liquid Chromatographic and Gas Chromatographic Methods. Critical Reviews in Analytical Chemistry 44:2, pages 107-141.
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Articles from other publishers (8)

Yoga Pratama & Liesbeth Jacxsens. (2019) Quantitative Risk Assessment of Acrylamide in Indonesian Deep Fried Fritters as Street Food Products. Current Research in Nutrition and Food Science Journal 7:3, pages 662-669.
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Lauren M. Crawford & Selina C. Wang. (2019) Comparative Study of Four Analytical Methods for the Routine Determination of Acrylamide in Black Ripe Olives. Journal of Agricultural and Food Chemistry 67:46, pages 12633-12641.
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Marta Mesias, Cristina Delgado-Andrade & Francisco J. Morales. (2019) Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants. Journal of Food Composition and Analysis 79, pages 114-121.
Crossref
Yao Weijun. (2015) Direct determination of acrylamide in food by gas chromatography with nitrogen chemiluminescence detection. Journal of Separation Science 38:13, pages 2272-2277.
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Hyun-Hee Lim & Ho-Sang Shin. (2014) A new derivatization approach with d-cysteine for the sensitive and simple analysis of acrylamide in foods by liquid chromatography–tandem mass spectrometry. Journal of Chromatography A 1361, pages 117-124.
Crossref
Van-Den Truong, Yvette T. Pascua, Rong Reynolds, Roger L. Thompson, T. Koray Palazoğlu, Burce Atac Mogol & Vural Gökmen. (2013) Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries. Journal of Agricultural and Food Chemistry 62:1, pages 310-316.
Crossref
P.K. Lim, S. Jinap, M. Sanny, C.P. Tan & A. Khatib. (2014) The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato ( Ipomoea batatas L. Lam) Chips . Journal of Food Science 79:1, pages T115-T121.
Crossref
Hyun-Hee Lim & Ho-Sang Shin. (2013) Ultra trace level determinations of acrylamide in surface and drinking water by GC-MS after derivatization with xanthydrol. Journal of Separation Science 36:18, pages 3059-3066.
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