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Occurrence of acrylamide in Portuguese bread

dc.contributor.authorJesus, Susana
dc.contributor.authorDelgado, Inês
dc.contributor.authorRego, Andreia
dc.contributor.authorBrandão, Carlos
dc.contributor.authorCastanheira, Isabel
dc.date.accessioned2017-02-23T12:24:15Z
dc.date.available2017-02-23T12:24:15Z
dc.date.issued2016-10-02
dc.description.abstractAcrylamide is known for its potential health hazards and it is present in diverse food, like bread, coffee and potato. The aim of this study was to analyze the acrylamide content of confectioned bread in fifty- four different pastries. Acrylamide levels obtained were high, ranging between 59 and 1273 µg/kg. Only two bakeries had lower quantities of acrylamide than the indicative value of EFSA, 150 µg/kg. These differences can be associated with the products confection process, but also with the use of different recipes bread.pt_PT
dc.description.sponsorshipThe authors appreciate the financial support of Project ELEMENTARIA – 2013DAN850. Susana Jesus acknowledges cooperation agreement between FCT-UNL and INSA under the frame of student exchange.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/4362
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Nacional de Saúde Doutor Ricardo Jorge, IPpt_PT
dc.subjectAcrylamidept_PT
dc.subjectLC-MS/MSpt_PT
dc.subjectHealth Hazardspt_PT
dc.subjectFoodpt_PT
dc.subjectBreadpt_PT
dc.subjectPublic Heathpt_PT
dc.subjectSegurança Alimentar
dc.subjectPortugal
dc.titleOccurrence of acrylamide in Portuguese breadpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBenevento, Itáliapt_PT
oaire.citation.title2nd IMEKOFOODS International Conference "Metrology in Food and Nutrition", International Measurement Confederation, 2-5 October 2016pt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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