Advanced search
Publication Cover
Food Additives & Contaminants: Part A Volume 31, 2014 - Issue 6
Submit an article Journal homepage
373
Views
16
CrossRef citations to date
0
Altmetric
Original Articles

Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage

Yuzo MizukamiNARO Institute of Vegetable and Tea Science, Shimada, Shizuoka, JapanCorrespondence[email protected]
,
Mitsuru YoshidaFaculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan;NARO Food Research Institute, Tsukuba, Ibaraki, Japan
,
Satoshi IsagawaTama Laboratory, Japan Food Research Laboratories, Tama, Tokyo, Japan
,
Kumiko YamazakiSaito Laboratory, Japan Food Research Laboratories, Ibaraki, Osaka, Japan
&
Hiroshi OnoNARO Food Research Institute, Tsukuba, Ibaraki, Japan
Pages 995-1000 | Received 20 Feb 2014, Accepted 27 Mar 2014, Published online: 09 May 2014

Citations (16)

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

Subscribe to citation updates

Read on this site (3)

Banu Akgün & Muhammet Arıcı. (2019) Evaluation of acrylamide and selected parameters in some Turkish coffee brands from the Turkish market. Food Additives & Contaminants: Part A 36:4, pages 548-560.
Read now
Terenzio Bertuzzi, Silvia Rastelli, Annalisa Mulazzi & Amedeo Pietri. (2017) Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC–MS/MS method. Food Additives & Contaminants: Part B 10:4, pages 292-299.
Read now
Yuzo Mizukami, Mitsuru Yoshida & Hiroshi Ono. (2016) Acrylamide elution from roasted barley grains into mugicha and its formation during roasting. Food Additives & Contaminants: Part A 33:2, pages 225-235.
Read now

Articles from other publishers (13)

Monica Anese. 2024. Acrylamide in Food. Acrylamide in Food 185 200 .
Hoda Awad Eltayeb, Leandra Stewart, Mounira Morgem, Tommie Johnson, Michael Nguyen, Kadeshia Earl, Ayodotun Sodipe, Desirée Jackson & Shodimu-Emmanuel Olufemi. (2023) Antioxidants Amelioration Is Insufficient to Prevent Acrylamide and Alpha-Solanine Synergistic Toxicity in BEAS-2B Cells. International Journal of Molecular Sciences 24:15, pages 11956.
Crossref
Fatma Basinci, Burce Atac Mogol, Safure Guler, Vural Gökmen & Hamit Koksel. (2022) Mitigation of acrylamide formation during malt processing. Journal of Cereal Science 106, pages 103485.
Crossref
Banu Akgün, Muhammet Arıcı, Filiz Çavuş, Ayşe Binnur Karataş, Hacer Ekşi Karaağaç & H. Özgül Uçurum. (2021) Application of l ‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation . Journal of Food Processing and Preservation 45:6.
Crossref
W. Schlörmann, S. Zetzmann, B. Wiege, N. U. Haase, A. Greiling, S. Lorkowski, C. Dawczynski & M. Glei. (2019) Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products. Food & Function 10:9, pages 5436-5445.
Crossref
Canan Ece Tamer, Senem Suna & Gülşah Özcan-Sinir. 2019. Non-Alcoholic Beverages. Non-Alcoholic Beverages 441 481 .
Adam Ekielski, Pawan Kumar Mishra & Tomasz Żelaziński. (2018) Assessing the Influence of Roasting Process Parameters on Mepiquat and Chlormequat Formation in Dark Barley Malts. Food and Bioprocess Technology 11:6, pages 1177-1187.
Crossref
Pascal Mottier, Claudia Mujahid, Adrienne Tarres, Thomas Bessaire & Richard H. Stadler. (2017) Process-induced formation of imidazoles in selected foods. Food Chemistry 228, pages 381-387.
Crossref
Mitsuru Yoshida, Marino Isamu & Kazuhiro Chiku. (2017) Acrylamide in Stir-fried Potato and Onion for Simmered Dishes in Japan. Food Safety 5:2, pages 54-60.
Crossref
Yu Zhang, Mengmeng Huang, Qiao Wang & Jun Cheng. (2016) Structure-guided unravelling: Phenolic hydroxyls contribute to reduction of acrylamide using multiplex quantitative structure–activity relationship modelling. Food Chemistry 199, pages 492-501.
Crossref
Thomas Bessaire, Adrienne Tarres, Richard H. Stadler, Silke Wermann, Jocelyne Hofmann, Viviane Theurillat, Raphaël Combremont & Thierry Delatour. (2016) Mepiquat: A Process-Induced Byproduct in Roasted Cereal-Based Foodstuffs. Journal of Agricultural and Food Chemistry 64:5, pages 1185-1190.
Crossref
Monica Anese. 2016. Acrylamide in Food. Acrylamide in Food 181 195 .
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.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.