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Original Articles

Acrylamide, 5-hydroxymethylfurfural and Nε-carboxymethyl-lysine in coffee substitutes and instant coffees

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Pages 593-604 | Received 04 Nov 2013, Accepted 14 Jan 2014, Published online: 28 Mar 2014

Keep up to date with the latest research on this topic with citation updates for this article.

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Marziyeh Karami, Behrouz Akbari-Adergani, Gholamreza Jahed Khaniki, Nabi Shariatifar & Parisa Sadighara. (2022) Determination and health risk assessment of acrylamide levels in instant coffee products available in Tehran markets by GC-MS. International Journal of Environmental Analytical Chemistry 0:0, pages 1-10.
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Sara Salvatierra Virgen, Silvia Guillermina Ceballos-Magaña, Vilma del Carmen Salvatierra-Stamp, Maria Teresa Sumaya-Martínez, Francisco Javier Martínez-Martínez & Roberto Muñiz-Valencia. (2017) HPLC-DAD method development and validation for the quantification of hydroxymethylfurfural in corn chips by means of response surface optimisation. Food Additives & Contaminants: Part A 34:12, pages 2101-2110.
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Articles from other publishers (28)

Colin Crews. 2024. Acrylamide in Food. Acrylamide in Food 547 563 .
Monica Anese. 2024. Acrylamide in Food. Acrylamide in Food 185 200 .
Wendelin Böhm, Lucas Zinke, Anna-Katharina Rehle & Thomas Henle. (2023) Role of Proteins in the Formation of Melanoidins during Coffee Roasting. Journal of Agricultural and Food Chemistry 71:47, pages 18499-18509.
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Maja Milanović, Nataša Milošević, Nataša Milić, Milica Medić Stojanoska, Edward Petri & Jelena Marković Filipović. (2023) Food contaminants and potential risk of diabetes development: A narrative review. World Journal of Diabetes 14:6, pages 705-723.
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Lixian Li, Yingjun Zhuang, Xiuzhi Zou, Maolong Chen, Bo Cui, Ye Jiao & Yunhui Cheng. (2023) Advanced Glycation End Products: A Comprehensive Review of Their Detection and Occurrence in Food. Foods 12:11, pages 2103.
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Qing Liu, Pingping Zhou, Pengjie Luo & Pinggu Wu. (2023) Occurrence of Furfural and Its Derivatives in Coffee Products in China and Estimation of Dietary Intake. Foods 12:1, pages 200.
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Jean-Louis Hilbert & Caroline Rambaud. 2023. Natural Products in Beverages. Natural Products in Beverages 1 35 .
Junlin Wang, Zengxuan Cai, Nianhua Zhang, Zhengyan Hu, Jing Zhang, Ying Ying, Yongxin Zhao, Liang Feng, Jingshun Zhang & Pinggu Wu. (2022) A novel single step solid-phase extraction combined with bromine derivatization method for rapid determination of acrylamide in coffee and its products by stable isotope dilution ultra-performance liquid chromatography tandem triple quadrupole electrospray ionization mass spectrometry. Food Chemistry 388, pages 132977.
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Shen-Sheng Xiao, Lei Shi, Peng-Cheng Wang, Xin Liu, Min Fang, Yong-Ning Wu & Zhi-Yong Gong. (2021) Determination of Nε-(carboxymethyl)lysine in commercial dairy products in China with liquid chromatography tandem mass spectroscopy. Journal of Food Measurement and Characterization 16:1, pages 714-721.
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Işıl Gürsul Aktağ, Aytül Hamzalıoğlu, Tolgahan Kocadağlı & Vural Gökmen. (2022) Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion. Current Research in Food Science 5, pages 1118-1126.
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Nanishankar V. Harohally & Cyril Thomas. (2021) Quick NIR Based Method for Ascertaining Coffee and Chicory Percentage in a Mixture. ACS Food Science & Technology 1:4, pages 524-528.
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Xingyong Liu, Xinglian Chen, Tao Lin, Benlin Yin, Qiwan Li, Luxiang Wang, Jinliang Shao & Juan Yang. (2021) The level variation of Nε-(carboxymethyl)lysine is correlated with chlorogenic acids in Arabica L. Coffee beans under different process conditions. Food Chemistry 343, pages 128458.
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Yanyang Wu, Nanying Wang, Xunyu Song, Shuang Cong, Xue Zhao & Mingqian Tan. (2021) Fluorescence nanoparticles from instant coffee accumulated in lysosome and induced lysosome-dependent cell death via necroptosis-like pathway. NanoImpact 21, pages 100290.
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Maritza Gil, Pablo Ruiz, Jairo Quijano, Julian Londono-Londono, Yamilé Jaramillo, Vanessa Gallego, Frederic Tessier & Rafael Notario. (2020) Effect of temperature on the formation of acrylamide in cocoa beans during drying treatment: An experimental and computational study. Heliyon 6:2, pages e03312.
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Li‐Li Zhang, Yan Kong, Xiao Yang, Yu‐Yu Zhang, Bao‐Guo Sun, Hai‐Tao Chen & Ying Sun. (2018) Kinetics of 5‐hydroxymethylfurfural formation in the sugar–amino acid model of Maillard reaction. Journal of the Science of Food and Agriculture 99:5, pages 2340-2347.
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A. Hamzalıoğlu & V. Gökmen. 2019. Food-Borne Toxicants: Formation, Analysis, and Toxicology. Food-Borne Toxicants: Formation, Analysis, and Toxicology 45 66 .
Canan Ece Tamer, Senem Suna & Gülşah Özcan-Sinir. 2019. Non-Alcoholic Beverages. Non-Alcoholic Beverages 441 481 .
Renata Zawirska-Wojtasiak, Paulina Piechowska, Elżbieta Wojtowicz, Krzysztof Przygoński & Sylwia Mildner-Szkudlarz. (2018) Bioactivity of selected materials for coffee substitute. PLOS ONE 13:11, pages e0206762.
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Jelena Marković, Milena Stošić, Danijela Kojić & Milica Matavulj. (2018) Effects of acrylamide on oxidant/antioxidant parameters and CYP2E1 expression in rat pancreatic endocrine cells. Acta Histochemica 120:2, pages 73-83.
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Fr?d?ric J. Tessier, C?line Niquet-L?ridon, Philippe Jacolot, C?line Jouquand, Micha?l Genin, Ann-Marie Schmidt, Nicolas Grossin & Eric Boulanger. (2016) Quantitative assessment of organ distribution of dietary protein-bound 13 C-labeled N ? -carboxymethyllysine after a chronic oral exposure in mice . Molecular Nutrition & Food Research 60:11, pages 2446-2456.
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Cynthia Helou, Pascale Gadonna-Widehem, Nathalie Robert, Gérard Branlard, Jacques Thebault, Sarah Librere, Sylvain Jacquot, Julie Mardon, Agnès Piquet-Pissaloux, Sophie Chapron, Antoine Chatillon, Céline Niquet-Léridon & Frédéric J. Tessier. (2016) The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread. Food & Function 7:6, pages 2498-2507.
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Colin Crews. 2016. Acrylamide in Food. Acrylamide in Food 463 479 .
Monica Anese. 2016. Acrylamide in Food. Acrylamide in Food 181 195 .
Grégory Loaëc, Céline Niquet-Léridon, Nicolas Henry, Philippe Jacolot, Céline Jouquand, Myriam Janssens, Philippe Hance, Thierry Cadalen, Jean-Louis Hilbert, Bruno Desprez & Frédéric J. Tessier. (2015) Impact of Variety and Agronomic Factors on Crude Protein and Total Lysine in Chicory; N ε -Carboxymethyl-lysine-Forming Potential during Drying and Roasting . Journal of Agricultural and Food Chemistry 63:47, pages 10295-10302.
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Cyril Sellier, Eric Boulanger, Fran?ois Maladry, Fr?d?ric J. Tessier, Rodrigo Lorenzi, R?mi Nevi?re, Pierre Desreumaux, Jean-Baptiste Beuscart, Fran?ois Puisieux & Nicolas Grossin. (2015) Acrylamide induces accelerated endothelial aging in a human cell model. Food and Chemical Toxicology 83, pages 140-145.
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Mendel Friedman. (2015) Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans. Food & Function 6:6, pages 1752-1772.
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M.-P. Wautier, F.J. Tessier & J.-L. Wautier. (2014) Les produits de glycation avanc?e?: un risque pour la sant? humaine. Annales Pharmaceutiques Fran?aises 72:6, pages 400-408.
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Grégory Loaëc, Céline Niquet-Léridon, Nicolas Henry, Philippe Jacolot, Grégoire Volpoet, Ellen Goudemand, Myriam Janssens, Philippe Hance, Thierry Cadalen, Jean-Louis Hilbert, Bruno Desprez & Frédéric J. Tessier. (2014) Effects of variety, agronomic factors, and drying on the amount of free asparagine and crude protein in chicory. Correlation with the acrylamide formation during roasting. Food Research International 63, pages 299-305.
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