Acrylamide Content in Food Commodities Consumed in North Macedonia and Its Risk Assessment in the Population

Acrylamide Content in Food Commodities Consumed in North Macedonia and Its Risk Assessment in the Population

Background: Acrylamide (AA) is an important food contaminant resulted from Maillard reaction during thermal processing of carbohydrate rich food commodities. The present paper reports the data for the AA content in some types of thermally processed starch rich food, and assessment of dietary exposur...

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Bibliographic Details
Main Authors: E. Dimitrieska-Stojkovikj, A. Angeleska, B. Stojanovska-Dimzoska, Z. Hajrilai-Musliu, D. Koceva, R. Uzunov, G. Ilievska, G. Stojković, D. Jankuloski
Format: Article
Language:English
Published: Shahid Sadoughi University of Medical Sciences 2019-09-01
Series:Journal of Food Quality and Hazards Control
Subjects:
Acrylamide
Chromatography
Liquid
Mass Spectrometry
Food
Risk Assessment
Online Access:http://jfqhc.ssu.ac.ir/article-1-577-en.html

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http://jfqhc.ssu.ac.ir/article-1-577-en.html

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