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Research on incidence of acrylamide in thermally processed foods

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dc.contributor.author Prisacaru, Cornelia
dc.contributor.author Bohosevici, Cr. Tr.
dc.date.accessioned 2022-03-10T11:54:17Z
dc.date.available 2022-03-10T11:54:17Z
dc.date.issued 2016
dc.identifier.citation Prisacaru Cornelia, Cr. Tr. Bohosevici. 2016. 'Research on incidence of acrylamide in thermally processed foods.' Lucrări Știinţifice USAMV – Iași Seria Horticultură, 59(2) : 321-324.
dc.identifier.issn 2069-8275
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/2210
dc.description.abstract Acrylamide is a substance well known, industrial synthesized and used since the late nineteenth century. Toxicological profile include toxic effects to the reproductive system, neurotoxicity, genotoxicity and significant carcinogenic potential. This substance has sparked the interest of ecotoxicologists and the whole medical world in 2002 when it was detected in foods eaten by students from the University of Stockholm. The amide of acrylic acid is formed in various chemical ways from carbohydrates and amino acids from plant-based foods by frying, baking, gratin, processes involving exposure to high temperatures. The experiment detailed in this article attempts to assess the content of acrylamide in foods excessive consumed by children and adolescents.We analyzed 25 samples of potato chips, popcorn, biscuits, cookies, cocoa, coffee, cakes, all in various assortments.For statistical correlations between acrylamide and components of the nutritional declaration, it was used Spearman rank coefficient calculation, retaining as significant correlation coefficients with significance level of p<0.05. en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași en_US
dc.subject acrylamide (ACR) en_US
dc.subject asparagine en_US
dc.subject acrolein en_US
dc.subject nutrition declaration en_US
dc.subject fatty acids en_US
dc.subject acrilamidă (ACR) en_US
dc.subject asparagină en_US
dc.subject acroleină en_US
dc.subject declaraţie nutriţională en_US
dc.subject acizi graşi en_US
dc.title Research on incidence of acrylamide in thermally processed foods en_US
dc.title.alternative Cercetări privind incidenţa acrilamidei in produse alimentare prelucrate termic en_US
dc.type Article en_US
dc.author.affiliation C. Prisacaru, Cr. Tr. Bohosevici, University of Agricultural Sciences and Veterinary Medicine Iasi, Romania
dc.publicationName Lucrări Știinţifice USAMV – Iași Seria Horticultură
dc.volume 59
dc.issue 2
dc.publicationDate 2016
dc.startingPage 321
dc.endingPage 324


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