Determination of Acrylamide in Portuguese Bread by UPLC-MS/MS: metrological and chemometric tools

Acrylamide (AA) is known for its potential health hazards and it is present in processed potatoes, coffee, and bread. Wheat is still the most important cereal for bread making, however, the interest in its substitution by other grains is growing due to the consumer demand for novels and healthy food...

Full description

Bibliographic Details
Main Author: Jesus, Susana (author)
Other Authors: Delgado, Inês (author), Rego, Andreia (author), Brandão, Carlos (author), Santos, Rui G. (author), Bordado, João (author), Castanheira, Isabel (author)
Format: article
Language:eng
Published: 2019
Subjects:
Acrylamide
Occurrence
UPLC-MS
EFSA
Portuguese Bread
Segurança Alimentar
Online Access:http://hdl.handle.net/10400.18/5985
Country:Portugal
Oai:oai:repositorio.insa.pt:10400.18/5985

Internet

http://hdl.handle.net/10400.18/5985

Similar Items