André, CatarinaDelgado, InêsJesus, SusanaRamos, AnaBrandão, CarlosFélix, NelsonCastanheira, Isabel2016-03-302020-01-012015-08http://hdl.handle.net/10400.18/3754Conference paper.The aim of this study was the determination of acrylamide in food with high consumed in Portugal. Samples were bought randomly from local supermarkets and from Escola Superior de Hotelaria e Turismo do Estoril. Sample preparation involved SPE (Solid Phase Extraction). Two chromatographic methods were developed, UPLC-PDA and UPLC-MS/MS which was more suitable and quantify unequivocally acrylamide. The acrylamide content in bread and pastries samples analyzed were above the indicative values published by EFSA.engSegurança AlimentarAcrylamideUPLC-PDAUPLC-MS/MSPortuguese FoodstuffPT SCHEMESPortugalconference object