References
- Khoshnam, F.; Zargar, B.; Pourreza, N.; Parham, H. Acetone Extraction and Hplc Determination of Acrylamide in Potato Chips. J. Iran. Chem. Soc. 2010, 7(4), 853–858. DOI: https://doi.org/10.1007/BF03246079.
- Oroian, M.; Amariei, S.; Gutt, G. Acrylamide in Romanian Food Using Hplc-Uv and a Health Risk Assessment. Food Addit. Contam. Part B. 2015, 8(2), 136–141. DOI: https://doi.org/10.1080/19393210.2015.1010240.
- Pacetti, D.; Gil, E.; Frega, N. G.; Álvarez, L.; Dueñas, P.; Garzón, A.; Lucci, P. Acrylamide Levels in Selected Colombian Foods. Food Addit. Contam. Part B. 2015, 8(2), 99–105. DOI: https://doi.org/10.1080/19393210.2014.995236.
- IARC. Iarc Monographs on the Evaluation of Carcinogenic Risks to Humans; IARC: Lyon, France, 1994; Vol. 60, pp 389–433.
- Tareke, E.; Rydberg, P.; Karlsson, P.; Eriksson, S.; Törnqvist, M. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs. J. Agric. Food Chem. 2002, 50(17), 4998–5006. DOI: https://doi.org/10.1021/jf020302f.
- Altunay, N.; Gürkan, R.; Orhan, U. A Preconcentration Method for Indirect Determination of Acrylamide from Chips, Crackers and Cereal-Based Baby Foods Using Flame Atomic Absorption Spectrometry. Talanta. 2016, 161, 143–150. DOI: https://doi.org/10.1016/j.talanta.2016.08.053.
- Bagdonaite, K.; Derler, K.; Murkovic, M. Determination of Acrylamide during Roasting of Coffee. J. Agric. Food Chem. 2008, 56(15), 6081–6086. DOI: https://doi.org/10.1021/jf073051p.
- Tekkeli, S. E. K.; Önal, C.; Önal, A. A Review of Current Methods for the Determination of Acrylamide in Food Products. Food Anal. Methods. 2012, 5(1), 29–39. DOI: https://doi.org/10.1007/s12161-011-9277-2.
- Siaw, M. O.;. Acrylamide Exposure and Risks in Most Frequently Consumed Foods in a Total Diet Study.Amer. J. Food Sci. Technol. 2018. 123456789/11525.
- Hu, F.; Jin, S. Q.; Zhu, B. Q.; Chen, W. Q.; Wang, X. Y.; Liu, Z.; Luo, J. W. Acrylamide in Thermal-Processed Carbohydrate-Rich Foods from Chinese Market. Food Addit. Contam. Part B. 2017, 10(3), 228–232. DOI: https://doi.org/10.1080/19393210.2017.1329233.
- Khorshidian, N.; Yousefi, M.; Shadnoush, M.; Siadat, S. D.; Mohammadi, M.; Mortazavian, A. M. Using Probiotics for Mitigation of Acrylamide in Food Products: A Mini Review. Curr. Opin. Food Sci. 2020, 32, 67–75. DOI: https://doi.org/10.1016/j.cofs.2020.01.011.
- Kim, T. H.; Shin, S.; Kim, K. B.; Seo, W. S.; Shin, J. C.; Choi, J. H.; Weon, K.-Y.; Joo, S. H.; Jeong, S. W.; Shin, B. S. Determination of Acrylamide and Glycidamide in Various Biological Matrices by Liquid Chromatography–Tandem Mass Spectrometry and Its Application to a Pharmacokinetic Study. Talanta. 2015, 131, 46–54. DOI: https://doi.org/10.1016/j.talanta.2014.07.042.
- Erkekoğlu, P.; Baydar, T. Toxicity of Acrylamide and Evaluation of Its Exposure in Baby Foods. Nutr. Res. Rev. 2010, 23(2), 323–333. DOI: https://doi.org/10.1017/S0954422410000211.
- O’Brien, J.; Renwick, A.; Constable, A.; Dybing, E.; Müller, D.; Schlatter, J.; Slob, W.; Tueting, W.; Van Benthem, J.; Williams, G. Approaches to the Risk Assessment of Genotoxic Carcinogens in Food: A Critical Appraisal. Food Chem. Toxicol. 2006, 44(10), 1613–1635. DOI: https://doi.org/10.1016/j.fct.2006.07.004.
- Olsen, A.; Christensen, J.; Outzen, M.; Olesen, P. T.; Frandsen, H.; Overvad, K.; Halkjær, J. Pre-Diagnostic Acrylamide Exposure and Survival after Breast Cancer among Postmenopausal Danish Women. Toxicol. 2012, 296(1–3), 67–72. DOI: https://doi.org/10.1016/j.tox.2012.03.004.
- Özer, M. S.; Kola, O.; Altan, A.; Duran, H.; Zorlugenç, B. Acrylamide Content of Some Turkish Traditional Desserts. J. Food Agric. Environ. 2012, 10(1), 74–77.
- Razia, S.; Bertrand, M.; Klaus, V.; Meinolf, G. Investigation of Acrylamide Levels in Branded Biscuits, Cakes and Potato Chips Commonly Consumed in Pakistan. Int. Food Res. J. 2016, 23(5)2187-2192.
- Altunay, N.; Elik, A.; Gürkan, R. Extraction and Reliable Determination of Acrylamide from Thermally Processed Foods Using Ionic Liquid-Based Ultrasound-Assisted Selective Microextraction Combined with Spectrophotometry. Food Addit. Contam. Part A. 2018, 35(2), 222–232. DOI: https://doi.org/10.1080/19440049.2017.1394585.
- Arvanitoyannis, I. S.; Dionisopoulou, N. Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation. Crit. Rev. Food Sci. Nutr. 2014, 54(6), 708–733. DOI: https://doi.org/10.1080/10408398.2011.606378.
- De Paola, E. L.; Montevecchi, G.; Masino, F.; Garbini, D.; Barbanera, M.; Antonelli, A. Determination of Acrylamide in Dried Fruits and Edible Seeds Using Quechers Extraction and Lc Separation with Ms Detection. Food Chem. 2017, 217, 191–195. DOI: https://doi.org/10.1016/j.foodchem.2016.08.101.
- Esposito, F.; Nardone, A.; Fasano, E.; Triassi, M.; Cirillo, T. Determination of Acrylamide Levels in Potato Crisps and Other Snacks and Exposure Risk Assessment through a Margin of Exposure Approach. Food Chem. Toxicol. 2017, 108, 249–256. DOI: https://doi.org/10.1016/j.fct.2017.08.006.
- Alpözen, E.; Üren, A. Determination of Acrylamide Levels of “Izmir Gevregi” and Effects of Cooking Parameters on Acrylamide Formation. J. Agric. Food Chem. 2013, 61(30), 7212–7218. DOI: https://doi.org/10.1021/jf401684d.
- Yamazaki, K.; Isagawa, S.; Kibune, N.; Urushiyama., T. A Method for the Determination of Acrylamide in A Broad Variety of Processed Foods by Gc–Ms Using Xanthydrol Derivatization. Food Addit. Contam. Part A. 2012, 29(5), 705–715. DOI: https://doi.org/10.1080/19440049.2011.645217.
- Taeymans, D.; Wood, J.; Ashby, P.; Blank, I.; Studer, A.; Stadler, R. H.; Gonde, P.; Eijck, P.; Lalljie, S.; Lingnert, H. A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control. Crit. Rev. Food Sci. Nutr. 2004, 44(5), 323–347. DOI: https://doi.org/10.1080/10408690490478082.
- Eerola, S.; Hollebekkers, K.; Hallikainen, A.; Peltonen, K. Acrylamide Levels in Finnish Foodstuffs Analysed with Liquid Chromatography Tandem Mass Spectrometry. Mol. Nutr. Food Res. 2007, 51(2), 239–247. DOI: https://doi.org/10.1002/mnfr.200600167.
- Oracz, J.; Nebesny, E.; Żyżelewicz, D. New Trends in Quantification of Acrylamide in Food Products. Talanta. 2011, 86, 23–34. DOI: https://doi.org/10.1016/j.talanta.2011.08.066.
- Commission Regulation (EU) 2017/2158 of 20 November 2017. Establishing Mitigation Measures and Benchmark Levels for the Reduction of the Presence of Acrylamide in Food. Off. J. Eur. Union. 2017, 60, 24–44.
- Michalak, J.; Gujska, E.; Kuncewicz, A. Rp-Hplc-Dad Studies on Acrylamide in Cereal-Based Baby Foods. J. Food Compost. Anal. 2013, 32(1), 68–73. DOI: https://doi.org/10.1016/j.jfca.2013.08.006.
- El-Hady, D. A.; Albishri, H. M. Simultaneous Determination of Acrylamide, Asparagine and Glucose in Food Using Short Chain Methyl Imidazolium Ionic Liquid Based Ultrasonic Assisted Extraction Coupled with Analyte Focusing by Ionic Liquid Micelle Collapse Capillary Electrophoresis. Food Chem. 2015, 188, 551–558. DOI: https://doi.org/10.1016/j.foodchem.2015.05.047.
- Pourmand, E.; Ghaemi, E.; Alizadeh, N. Determination of Acrylamide in Potato-Based Foods Using Headspace Solid-Phase Microextraction Based on Nanostructured Polypyrrole Fiber Coupled with Ion Mobility Spectrometry: A Heat Treatment Study. Anal. Methods. 2017, 9(35), 5127–5134. DOI: https://doi.org/10.1039/C7AY01506B.
- Becalski, A.; Stadler, R.; Hayward, S.; Kotello, S.; Krakalovich, T.; Lau, B.-Y.; Roscoe, V.; Schroeder, S.; Trelka, R. Antioxidant Capacity of Potato Chips and Snapshot Trends in Acrylamide Content in Potato Chips and Cereals on the Canadian Market. Food Addit. Contam. 2010, 27(9), 1193–1198. DOI: https://doi.org/10.1080/19440049.2010.483692.
- Boroushaki, M. T.; Nikkhah, E.; Kazemi, A.; Oskooei, M.; Raters, M. Determination of Acrylamide Level in Popular Iranian Brands of Potato and Corn Products. Food Chem. Toxicol. 2010, 48(10), 2581–2584. DOI: https://doi.org/10.1016/j.fct.2010.06.011.
- Capei, R.; Pettini, L.; NOSTRO, A. L.; Pesavento, G. Occurrence of Acrylamide in Breakfast Cereals and Biscuits Available in Italy. J. Prev. Med. Hyg. 2015, 56(4), E190.
- Cengiz, M. F.; Boyacı Gündüz, C. P. An Eco‐Friendly, Quick and Cost‐Effective Method for the Quantification of Acrylamide in Cereal‐Based Baby Foods. J. Sci. Food Agric. 2014, 94(12), 2534–2540. DOI: https://doi.org/10.1002/jsfa.6592.
- Soncu, E. D.; Haskaraca, G.; Kolsarıcı, N. Presence of Acrylamide and Heterocyclic Aromatic Amines in Breaded Chicken Meat Products and Dietary Exposure of Turkish Population from Ankara Based on the Food Frequency Questionnaire Study. Eur. Food Res. Technol. 2018, 244(3), 501–511. DOI: https://doi.org/10.1007/s00217-017-2976-1.
- Ferrer-Aguirre, A.; Romero-González, R.; Vidal, J. L. M.; Frenich, A. G. Simple and Fast Determination of Acrylamide and Metabolites in Potato Chips and Grilled Asparagus by Liquid Chromatography Coupled to Mass Spectrometry. Food Anal. Methods. 2016, 9(5), 1237–1245. DOI: https://doi.org/10.1007/s12161-015-0304-6.
- Lambert, M.; Inthavong, C.; Hommet, F.; Leblanc, J.-C.; Hulin, M.; Guérin, T. Levels of Acrylamide in Foods Included in ‘The First French Total Diet Study on Infants and Toddlers’. Food Chem. 2018, 240, 997–1004. DOI: https://doi.org/10.1016/j.foodchem.2017.08.035.
- McCombie, G.; Biedermann, M.; Biedermann-Brem, S.; Suter, G.; Eicher, A.; Pfefferle, A. Acrylamide in a Fried Potato Dish (Rösti) from Restaurants in Zurich, Switzerland. Food Addit. Contam. Part B. 2016, 9(1), 21–26. DOI: https://doi.org/10.1080/19393210.2015.1102974.
- Mojska, H.; Gielecińska, I.; Stoś, K. Determination of Acrylamide Level in Commercial Baby Foods and an Assessment of Infant Dietary Exposure. Food Chem. Toxicol. 2012, 50(8), 2722–2728. DOI: https://doi.org/10.1016/j.fct.2012.05.023.
- Higgins, J. P.; Green, S. Cochrane Handbook for Systematic Reviews of Interventions; John Wiley & Sons: West Sussex,England, 2011; Vol. 4.
- Liberati, A.; Altman, D. G.; Tetzlaff, J.; Mulrow, C.; Gøtzsche, P. C.; Ioannidis, J. P.; Clarke, M.; Devereaux, P. J.; Kleijnen, J.; Moher, D. The Prisma Statement for Reporting Systematic Reviews and Meta-Analyses of Studies that Evaluate Health Care Interventions: Explanation and Elaboration. PLoS Med. 2009, 6(7), 15–25. DOI: https://doi.org/10.1371/journal.pmed.1000100.
- Khaneghah, A. M.; Fakhri, Y.; Sant’Ana, A. S. Impact of Unit Operations during Processing of Cereal-Based Products on the Levels of Deoxynivalenol, Total Aflatoxin, Ochratoxin A, and Zearalenone: A Systematic Review and Meta-Analysis. Food Chem. 2018, 268, 611–624. DOI: https://doi.org/10.1016/j.foodchem.2018.06.072.
- Khaneghah, A. M.; Fakhri, Y.; Raeisi, S.; Armoon, B.; Sant’Ana, A. S. Prevalence and Concentration of Ochratoxin A, Zearalenone, Deoxynivalenol and Total Aflatoxin in Cereal-Based Products: A Systematic Review and Meta-Analysis. Food Chem. Toxicol. 2018, 118, 830–848. DOI: https://doi.org/10.1016/j.fct.2018.06.037.
- Rahmani, J.; Miri, A.; Mohseni-Bandpei, A.; Fakhri, Y.; Bjørklund, G.; Keramati, H.; Moradi, B.; Amanidaz, N.; Shariatifar, N.; Khaneghah, A. M. Contamination and Prevalence of Histamine in Canned Tuna from Iran: A Systematic Review, Meta-Analysis, and Health Risk Assessment. J. Food Prot. 2018, 81(12), 2019–2027. DOI: https://doi.org/10.4315/0362-028X.JFP-18-301.
- Quan, H.; Zhang, J. Estimate of Standard Deviation for a Log‐Transformed Variable Using Arithmetic Means and Standard Deviations. Stat. Med. 2003, 22(17), 2723–2736. DOI: https://doi.org/10.1002/sim.1525.
- Higgins, J.; White, I. R.; Anzures‐Cabrera, J. Meta‐Analysis of Skewed Data: Combining Results Reported on Log‐Transformed or Raw Scales. Stat. Med. 2008, 27(29), 6072–6092. DOI: https://doi.org/10.1002/sim.3427.
- Borenstein, M.; Hedges, L. V.; Higgins, J. P.; Rothstein, H. R. Introduction to Meta-Analysis; John Wiley & Sons:West Susses, United Kingdom, 2011.
- Higgins, J. P.; Thompson, S. Quantifying Heterogeneity in a Meta‐Analysis. Stat. Med. 2002, 21(11), 1539–1558. DOI: https://doi.org/10.1002/sim.1186.
- Kuroki, T.; Watanabe, Y.; Teranishi, H.; Izumiyama, S.; Amemura-Maekawa, J.; Kura., F. Legionella Prevalence and Risk of Legionellosis in Japanese Households. Epidemiol. Infect. 2017, 145(7), 1398–1408. DOI: https://doi.org/10.1017/S0950268817000036.
- Gökmen, V.; Şenyuva., H. Z. A Generic Method for the Determination of Acrylamide in Thermally Processed Foods. J. Chromatogr. A. 2006, 1120(1–2), 194–198. DOI: https://doi.org/10.1016/j.chroma.2006.01.084.
- Marconi, O.; Bravi, E.; Perretti, G.; Martini, R.; Montanari, L.; Fantozzi, P. Acrylamide Risk in Food Products: The Shortbread Case Study. Anal. Methods. 2010, 2(11), 1686–1691. DOI: https://doi.org/10.1039/c0ay00191k.
- Gökmen, V.; Morales, F. J.; Ataç, B.; Serpen, A.; Arribas-Lorenzo, G. Multiple-Stage Extraction Strategy for the Determination of Acrylamide in Foods. J. Food Compost. Anal. 2009, 22(2), 142–147. DOI: https://doi.org/10.1016/j.jfca.2008.09.007.
- Luo, M.; Liu, D.; Zhou, Z.; Wang., P. A New Chiral Residue Analysis Method for Triazole Fungicides in Water Using Dispersive Liquid‐Liquid Microextraction (Dllme). Chirality. 2013, 25(9), 567–574. DOI: https://doi.org/10.1002/chir.22172.
- Ghiasvand, A. R.; Hajipour, S. Direct Determination of Acrylamide in Potato Chips by Using Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Flame Ionization Detection. Talanta. 2016, 146, 417–422. DOI: https://doi.org/10.1016/j.talanta.2015.09.004.
- Nematollahi, A.; Kamankesh, M.; Hosseini, H.; Ghasemi, J.; Hosseini-Esfahani, F.; Mohammadi, A. Investigation and Determination of Acrylamide in the Main Group of Cereal Products Using Advanced Microextraction Method Coupled with Gas Chromatography-Mass Spectrometry. J. Cereal Sci. 2019, 87, 157–164. DOI: https://doi.org/10.1016/j.jcs.2019.03.019.
- Omar, M. M. A.; Elbashir, A. A.; Schmitz, O. J. Determination of Acrylamide in Sudanese Food by High Performance Liquid Chromatography Coupled with Ltq Orbitrap Mass Spectrometry. Food Chem. 2015, 176, 342–349. DOI: https://doi.org/10.1016/j.foodchem.2014.12.091.
- Lim, -H.-H.; Shin., H.-S. A New Derivatization Approach with D-Cysteine for the Sensitive and Simple Analysis of Acrylamide in Foods by Liquid Chromatography–Tandem Mass Spectrometry. J. Chromatogr. A. 2014, 1361, 117–124. DOI: https://doi.org/10.1016/j.chroma.2014.07.094.
- Elbashir, A. A.; Omar, M. M. A.; Ibrahim, W. A. W.; Schmitz, O. J.; Aboul-Enein, H. Y. Acrylamide Analysis in Food by Liquid Chromatographic and Gas Chromatographic Methods. Crit. Rev. Anal. Chem. 2014, 44(2), 107–141. DOI: https://doi.org/10.1080/10408347.2013.829388.
- Stadler, R. H.; Scholz, G. Acrylamide: An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control. Nutr. Rev. 2004, 62(12), 449–467. DOI: https://doi.org/10.1111/j.1753-4887.2004.tb00018.x.
- Kim, C. T.; Hwang, E.-S.; Lee, H. J. An Improved Lc-Ms/Ms Method for the Quantitation of Acrylamide in Processed Foods. Food Chem. 2007, 101(1), 401–409. DOI: https://doi.org/10.1016/j.foodchem.2005.10.025.
- Nematollahi, A.; Kamankesh, M.; Hosseini, H.; Hadian, Z.; Ghasemi, J.; Mohammadi, A. Investigation and Determination of Acrylamide in 24 Types of Roasted Nuts and Seeds Using Microextraction Method Coupled with Gas Chromatography–Mass Spectrometry: Central Composite Design. J. Food Meas. Charact. 2020, 1–12. DOI: https://doi.org/10.1007/s11694-020-00373-9.
- Bent, G.-A.; Maragh, P.; Dasgupta, T. Acrylamide in Caribbean Foods–Residual Levels and Their Relation to Reducing Sugar and Asparagine Content. Food Chem. 2012, 133(2), 451–457. DOI: https://doi.org/10.1016/j.foodchem.2012.01.067.
- Williams, J.;. Influence of Variety and Processing Conditions on Acrylamide Levels in Fried Potato Crisps. Food Chem. 2005, 90(4), 875–881. DOI: https://doi.org/10.1016/j.foodchem.2004.05.050.
- Matthäus, B.; Haase, N. U.; Vosmann, K. Factors Affecting the Concentration of Acrylamide during Deep‐Fat Frying of Potatoes. Eur. J. Lipid Sci. Technol. 2004, 106(11), 793–801. DOI: https://doi.org/10.1002/ejlt.200400992.
- Lim, H. H.; Shin, H. S. Ultra Trace Level Determinations of Acrylamide in Surface and Drinking Water by Gc–Ms after Derivatization with Xanthydrol. J. Sep. Sci. 2013, 36(18), 3059–3066. DOI: https://doi.org/10.1002/jssc.201300209.
- Komthong, P.; Suriyaphan, O.; Charoenpanich, J. Determination of Acrylamide in Thai-Conventional Snacks from Nong Mon Market, Chonburi Using Gc-Ms Technique. Food Addit. Contam. Part B. 2012, 5(1), 20–28. DOI: https://doi.org/10.1080/19393210.2012.656145.
- Wang, H.; Feng, F.; Guo, Y.; Shuang, S.; Choi, M. M. Hplc-Uv Quantitative Analysis of Acrylamide in Baked and Deep-Fried Chinese Foods. J. Food Compost. Anal. 2013, 31(1), 7–11. DOI: https://doi.org/10.1016/j.jfca.2013.02.006.
- Zhuang, H.; Zhang, T.; Liu, J.; Yuan, Y. Detection of Acrylamide Content in Traditional Chinese Food by High-Performance Liquid Chromatography Tandem Mass Spectrometry Method. CyTA-J. Food. 2012, 10(1), 36–41. DOI: https://doi.org/10.1080/19476337.2010.538861.
- Alpözen, E.; Güven, G.; Özdestan, Ö.; Üren, A. Determination of Acrylamide in Three Different Bread Types by an in-House Validated Lc-Ms/Ms Method. Acta Aliment. 2015, 44(2), 211–220. DOI: https://doi.org/10.1556/AAlim.2013.3333.
- Alyousef, H. A.; Wang, H.; Al-Hajj, N. Q. M.; Koko, M. Y. Determination of Acrylamide Levels in Selected Commercial and Traditional Foods in Syria. Trop. J. Pharm. Res. 2016, 15(6), 1275–1281. DOI: https://doi.org/10.4314/tjpr.v15i6.21.
- Alves, R. C.; Soares, C.; Casal, S.; Fernandes, J.; Oliveira, M. B. P. Acrylamide in Espresso Coffee: Influence of Species, Roast Degree and Brew Length. Food Chem. 2010, 119(3), 929–934. DOI: https://doi.org/10.1016/j.foodchem.2009.07.051.
- Anese, M.;. Acrylamide in Coffee and Coffe Substitutes; Academic Press Elsevier: Waltham, MA, 2015. DOI: https://doi.org/10.1016/B978-0-12-802832-2.00009-7.
- Mojska, H.; Gielecinska, I. Studies of Acrylamide Level in Coffee and Coffee Substitutes: Influence of Raw Material and Manufacturing Conditions. Roczniki Panstwowego Zakladu Higieny. 2013, 64(3)
- Mesías, M.; Morales, F. J. Acrylamide in Coffee: Estimation of Exposure from Vending Machines. J. Food Compost. Anal. 2016, 48, 8–12. DOI: https://doi.org/10.1016/j.jfca.2016.02.005.
- Surma, M.; Sadowska-Rociek, A.; Cieślik, E.; Sznajder-Katarzyńska, K. Optimization of Quechers Sample Preparation Method for Acrylamide Level Determination in Coffee and Coffee Substitutes. Microchem. J. 2017, 131, 98–102. DOI: https://doi.org/10.1016/j.microc.2016.11.021.
- Guenther, H.; Anklam, E.; Wenzl, T.; Stadler, R. H. Acrylamide in Coffee: Review of Progress in Analysis, Formation and Level Reduction. Food Addit. Contam. 2007, 24(sup1), 60–70. DOI: https://doi.org/10.1080/02652030701243119.
- Soares, C. M.; Alves, R. C.; Oliveira, M. B. P. Acrylamide in Coffee: Influence of Processing, in Processing and Impact on Active Components in Food; Elsevier: Porto, Portugal, 2015; pp 575–582. doi: https://doi.org/10.1016/B978-0-12-404699-3.00069-X.
- Eslamizad, S.; Kobarfard, F.; Tsitsimpikou, C.; Tsatsakis, A.; Tabib, K.; Yazdanpanah, H. Health Risk Assessment of Acrylamide in Bread in Iran Using Lc-Ms/ Ms. Food Chem. Toxicol. 2019, 126, 162–168. DOI: https://doi.org/10.1016/j.fct.2019.02.019.
- Cengiz, M. F.; Gündüz, C. P. B. Acrylamide Exposure among Turkish Toddlers from Selected Cereal-Based Baby Food Samples. Food Chem. Toxicol. 2013, 60, 514–519. DOI: https://doi.org/10.1016/j.fct.2013.08.018.
- Raatikainen, M.; Kronlöf, E.; Salovaara, H.; Koivisto, P. Acrylamide in Rye Bread – A Risk in Finnish Diet? Toxicol. Lett. 2015, 238(2), S68. DOI: https://doi.org/10.1016/j.toxlet.2015.08.240.
- Negoita, M.; Iorga, E.; Adascalului, A.; Catana, M.; Belc, N.; Stan, A. Influence of Some Factors on the Acrylamide Content in Bread. Rom. Biotech. Lett. 2014, 19(6), 9933.
- Namir, M.; Rabie, M. A.; Rabie, N. A.; Ramadan, M. F. Optimizing the Addition of Functional Plant Extracts and Baking Conditions to Develop Acrylamide-Free Pita Bread. J. Food Prot. 2018, 81(10), 1696–1706. DOI: https://doi.org/10.4315/0362-028X.JFP-18-150.
- Boyacı Gündüz, C. P.; Cengiz, M. F. Acrylamide Contents of Commonly Consumed Bread Types in Turkey. Int. J. Food Prop. 2015, 18(4), 833–841. DOI: https://doi.org/10.1080/10942912.2013.877028.
- Claus, A.; Carle, R.; Schieber, A. Acrylamide in Cereal Products: A Review. J. Cereal Sci. 2008, 47(2), 118–133. DOI: https://doi.org/10.1016/j.jcs.2007.06.016.
- EFSA Panel on Contaminants ib the Food Chain. Scientific Opinion on Acrylamide in Food. Efsa J. 2015, 13(6), 4104. DOI:https://doi.org/10.2903/j.efsa.2015.4104.
- Virk-Baker, M. K.; Nagy, T. R.; Barnes, S.; Groopman., J. Dietary Acrylamide and Human Cancer: A Systematic Review of Literature. Nutr. Cancer. 2014, 66(5), 774–790. DOI: https://doi.org/10.1080/01635581.2014.916323.
- Gao, J.; Zhao, Y.; Zhu, F.; Ma, Y.; Li, X.; Miao, H.; Wu, Y. Dietary Exposure of Acrylamide from the Fifth Chinese Total Diet Study. Food Chem. Toxicol. 2016, 87, 97–102. DOI: https://doi.org/10.1016/j.fct.2015.11.013.
- Gökmen, V.;. Acrylamide in Food: Analysis, Content and Potential Health Effects; Academic Press: London, UK, 2015.
- Vivanti, V.; Finotti, E.; Friedman, M. Level of Acrylamide Precursors Asparagine, Fructose, Glucose, and Sucrose in Potatoes Sold at Retail in Italy and in the United States. J. Food Sci. 2006, 71(2), C81–C85. DOI: https://doi.org/10.1111/j.1365-2621.2006.tb08886.x.
- Food and Drug Administration. Guidance for Industry Acrylamide in Foods; FDA: College Park, MD, 2016.
- JECFA. Safety Evaluation of Certain Contaminants in Food: Prepared by the Seventy-Second Meeting of the Joint Fao/Who Expert Committee on Food Additives (Jecfa), WHO: Rome, Italy, 2011.
- Mojska, H.; Gielecińska, I.; Szponar, L.; Ołtarzewski, M. Estimation of the Dietary Acrylamide Exposure of the Polish Population. Food Chem. Toxicol. 2010, 48(8), 2090–2096. DOI: https://doi.org/10.1016/j.fct.2010.05.009.
- EPA. Chemical Summary for Acrylamide; US EPA; Washington DC, 1994.
- Wyka, J.; Tajner-Czopek, A.; Broniecka, A.; Piotrowska, E.; Bronkowska, M.; Biernat, J. Estimation of Dietary Exposure to Acrylamide of Polish Teenagers from an Urban Environment. Food Chem. Toxicol. 2015, 75, 151–155. DOI: https://doi.org/10.1016/j.fct.2014.11.003.
- Branciari, R.; Roila, R.; Ranucci, D.; Altissimi, M. S.; Mercuri, M. L.; Haouet, N. M. Estimation of Acrylamide Exposure in Italian Schoolchildren Consuming a Canteen Menu: Health Concern in Three Age Groups. Int. J. Food Sci. Nutr. 2019, 1–10. DOI: https://doi.org/10.1080/09637486.2019.1624692.
- Claeys, W.; De Meulenaer, B.; Huyghebaert, A.; Scippo, M.-L.; Hoet, P.; Matthys, C. Reassessment of the Acrylamide Risk: Belgium as a Case-Study. Food Control. 2016, 59, 628–635. DOI: https://doi.org/10.1016/j.foodcont.2015.06.051.
- Lineback, D. R.; Coughlin, J. R.; Stadler, R. H. Acrylamide in Foods: A Review of the Science and Future Considerations. Annu. Rev. Food Sci. Technol. 2012, 3(1), 15–35. DOI: https://doi.org/10.1146/annurev-food-022811-101114.
- Dastmalchi, F.; Razavi, S. H.; Faraji, M.; Labbafi, M. Effect of Lactobacillus Casei-Casei and Lactobacillus Reuteri on Acrylamide Formation in Flat Bread and Bread Roll. J. Food Sci. Technol. 2016, 53(3), 1531–1539. DOI: https://doi.org/10.1007/s13197-015-2118-3.
- Pedreschi, F.; Mariotti, M. S.; Granby, K. Current Issues in Dietary Acrylamide: Formation, Mitigation and Risk Assessment. J. Sci. Food Agric. 2014, 94(1), 9–20. DOI: https://doi.org/10.1002/jsfa.6349.
- FDE. Food Drink Europe. Acrylamide Toolbox 2019, Food Drink Europe: Brussles, Belgium, Accessed on 15-10-2019, 2019.
- Vinci, R. M.; Mestdagh, F.; De Meulenaer, B. Acrylamide Formation in Fried Potato Products–Present and Future, a Critical Review on Mitigation Strategies. Food Chem. 2012, 133(4), 1138–1154. DOI: https://doi.org/10.1016/j.foodchem.2011.08.001.
- Lim, P.; Jinap, S.; Sanny, M.; Tan, C.; Khatib, A. The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea Batatas L. Lam) Chips. J. Food Sci. 2014, 79(1), T115–T121. DOI: https://doi.org/10.1111/1750-3841.12250.
- Bertuzzi, T.; Rastelli, S.; Mulazzi, A.; Pietri, A. Survey on Acrylamide in Roasted Coffee and Barley and in Potato Crisps Sold in Italy by a Lc–Ms/ Ms Method. Food Addit. Contam. Part B. 2017, 10(4), 292–299. DOI: https://doi.org/10.1080/19393210.2017.1351498.
- Skog, K.; Alexander, J. Acrylamide and Other Hazardous Compounds in Heat-Treated Foods; Woodhead Publishing: Cambridge, England, 2006. DOI: https://doi.org/10.1533/9781845692018.
- Shamla, L.; Nisha, P. Acrylamide in Deep-Fried Snacks of India. Food Addit. Contam. Part B. 2014, 7(3), 220–225. DOI: https://doi.org/10.1080/19393210.2014.894141.
- Anyimah-Ackah, E. A Stochastic Dietary Risk Estimate of Acrylamide Exposure in Commonly Eaten Foods among Consumers, Department of Food Science and Thechnology, MSC thesis, Kumasi, Ghana, 2017.
- Mesías, M.; Morales, F. J. Acrylamide in Commercial Potato Crisps from Spanish Market: Trends from 2004 to 2014 and Assessment of the Dietary Exposure. Food Chem. Toxicol. 2015, 81, 104–110. DOI: https://doi.org/10.1016/j.fct.2015.03.031.
- Zajac, J.; Bojar, I.; Helbin, J.; Kolarzyk, E.; Potocki, A.; Strzemecka, J.; Owoc, A. Dietary Acrylamide Exposure in Chosen Population of South Poland. Ann. Agric. Environ. Med. 2013, 20(2)
- Arabi, M.; Ghaedi, M.; Ostovan, A. Development of Dummy Molecularly Imprinted Based on Functionalized Silica Nanoparticles for Determination of Acrylamide in Processed Food by Matrix Solid Phase Dispersion. Food Chem. 2016, 210, 78–84. DOI: https://doi.org/10.1016/j.foodchem.2016.04.080.
- Bortolomeazzi, R.; Munari, M.; Anese, M.; Verardo, G. Rapid Mixed Mode Solid Phase Extraction Method for the Determination of Acrylamide in Roasted Coffee by Hplc–Ms/Ms. Food Chem. 2012, 135(4), 2687–2693. DOI: https://doi.org/10.1016/j.foodchem.2012.07.057.
- Liu, F.; Liu, X.; Zhang, S.; Chen, T.; Zhao, J. Determination and Separation Mechanism of Acrylamide by High-Performance Liquid Chromatography. Instrum. Sci. Technol. 2014, 42(4), 423–431. DOI: https://doi.org/10.1080/10739149.2014.880148.
- Molina-Garcia, L.; Santos, C.; Melo, A.; Fernandes, J.; Cunha, S.; Casal, S. Acrylamide in Chips and French Fries: A Novel and Simple Method Using Xanthydrol for Its Gc-Ms Determination. Food Anal. Methods. 2015, 8(6), 1436–1445. DOI: https://doi.org/10.1007/s12161-014-0014-5.
- Sun, S.-Y.; Fang, Y.; Xia, Y.-M. A Facile Detection of Acrylamide in Starchy Food by Using A Solid Extraction-Gc Strategy. Food Control. 2012, 26(2), 220–222. DOI: https://doi.org/10.1016/j.foodcont.2012.01.028.
- Yang, L.-X.; Zhang, G.-X.; Yang, L.-X.; He, Y. Lc-Ms/Ms Determination of Acrylamide in Instant Noodles from Supermarkets in the Hebei Province of China. Food Addit. Contam. Part B. 2012, 5(2), 100–104. DOI: https://doi.org/10.1080/19393210.2012.658874.
- Daniali, G.; Jinap, S.; Zaidul, S.; Hanifah, N. Determination of Acrylamide in Banana Based Snacks by Gas Chromatography-Mass Spectrometry. Int. Food Res. J. 2010, 17, 433–439.
- Sadeghi, E.; Yeganeh, S.; Shoeibi, S.; Amirahmadi, M.; Karami, F.; Sharafi, K. Determinationof Acrylamide in Traditional and Industrial Breads: A Case Study: Tehran, Iran. Int. J. Pharm. Technol. 2016, 8(2), 12881–12892.
- Zahra, N.; Kalim, I.; Khurshid, Z.; Ahmad, I.; Saeed, M. K. Determination of Acrylamide in Branded and Non-Branded Potato Chips by Using High Performance Liquid Chromatography. Pak. J. Anal. Environ. Chem. 2018, 19(1), 91–95. DOI: https://doi.org/10.21743/pjaec/2018.06.10.
- Mesías, M.; Sáez-Escudero, L.; Morales, F. J.; Delgado-Andrade, C. Reassessment of Acrylamide Content in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018. Food Control. 2019, 105, 94–101. DOI: https://doi.org/10.1016/j.foodcont.2019.05.026.
- Mesias, M.; Delgado-Andrade, C.; Holgado, F.; Morales, F. J. Acrylamide Content in French Fries Prepared in Food Service Establishments. LWT. 2019, 100, 83–91. DOI: https://doi.org/10.1016/j.lwt.2018.10.050.
- Kafouris, D.; Stavroulakis, G.; Christofidou, M.; Iakovou, X.; Christou, E.; Paikousis, L.; Christodoulidou, M.; Ioannou-Kakouri, E.; Yiannopoulos, S. Determination of Acrylamide in Food Using a Uplc–Ms/Ms Method: Results of the Official Control and Dietary Exposure Assessment in Cyprus. Food Addit. Contam Part A. 2018, 35(10), 1928–1939. DOI: https://doi.org/10.1080/19440049.2018.1508893.
- Galuch, M. B.; Magon, T. F. S.; Silveira, R.; Nicácio, A. E.; Pizzo, J. S.; Bonafe, E. G.; Maldaner, L.; Santos, O. O.; Visentainer, J. V. Determination of Acrylamide in Brewed Coffee by Dispersive Liquid–Liquid Microextraction (Dllme) and Ultra-Performance Liquid Chromatography Tandem Mass Spectrometry (Uplc-ms/ms). Food Chem. 2019, 282, 120–126. DOI: https://doi.org/10.1016/j.foodchem.2018.12.114.
- Faraji, M.; Hamdamali, M.; Aryanasab, F.; Shabanian, M. 2-Naphthalenthiol Derivatization Followed by Dispersive Liquid–Liquid Microextraction as an Efficient and Sensitive Method for Determination of Acrylamide in Bread and Biscuit Samples Using High-Performance Liquid Chromatography. J. Chromatogr. A. 2018, 1558, 14–20. DOI: https://doi.org/10.1016/j.chroma.2018.05.021.
- Akgün, B.; Arıcı, M. Evaluation of Acrylamide and Selected Parameters in Some Turkish Coffee Brands from the Turkish Market. Food Addit. Contam. Part A. 2019, 36(4), 548–560. DOI: https://doi.org/10.1080/19440049.2019.158645.