Search for dissertations about: "acrylamide in food"

Showing result 1 - 5 of 15 swedish dissertations containing the words acrylamide in food.

  2. 1. Acrylamide in food products : Identification, formation and analytical methodology

    Author : Sune Eriksson; Margareta Törnqvist; Leif Kronberg; Stockholms universitet; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Acrylamide; food; analytical methods; measurements in air; Environmental chemistry; Miljökemi;

    Abstract : The aim of this thesis was to verify the indicated occurrence of acrylamide formation in heating of food, to identify factors affecting the formation, and to identify important sources of acrylamide exposure from food. As a prerequisite for the studies, gas- and liquid-chromatographic methods with mass spectrometric detection were developed for the analysis of acrylamide in food. READ MORE

  4. 2. Analysis of Acrylamide and Anthocyanins in Foods : Extraction Optimization for Challenging Analytes

    Author : Erik V. Petersson; Charlotta Turner; Johan Rosén; Rolf Danielsson; Marja-Liisa Riekkola; Uppsala universitet; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Analysis; Extraction; Optimization; Acrylamide; Anthocyanins; Foods; Challenges; Analytical chemistry; Analytisk kemi; Analytical Chemistry; Analytisk kemi;

    Abstract : In this thesis, the main concern has been to improve the reliability of different parts of the analytical workflow (Paper I, II, IV &V). Additionally, one of the resulting optimized methods was used in a real application (Paper III). Paper I-II concerned the extraction of acrylamide (AA) from foods. READ MORE

  5. 3. Improved basis for cancer risk assessment of acrylamide from food : Determination of glycidamide in vivo doses

    Author : Anna Vikström; Margareta Törnqvist; Kirsi Vähäkangas; Stockholms universitet; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Environmental chemistry; Miljökemi; miljökemi; Environmental Chemistry;

    Abstract : Acrylamide is formed in heat processing of many common foods. According to animal cancer tests acrylamide is a carcinogen. To estimate the cancer risk from exposure via food, the response at high doses in the cancer tests with rats has to be extrapolated to the exposure levels in humans. READ MORE

  6. 4. Acrylamide in Potato Crisps - A Three-year Study on Swedish-grown Potatoes

    Author : Gunilla Viklund; Avdelningen för livsmedel och läkemedel; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Potato varieties; Asparagine; Acrylamide; Potato crisps; Reducing sugars;

    Abstract : Acrylamide, a probable human carcinogen, has been found at mg/kg levels, in heat-treated carbohydrate-rich foods. Acrylamide is formed via the Maillard reaction as a result of the reaction between the amino acid asparagine and reducing sugars (glucose and fructose). READ MORE

  7. 5. In vitro cellular models for neurotoxicity studies : neurons derived from P19 cells

    Author : Dina Popova; Jacobsson Stig O.P.; Anna Forsby; Umeå universitet; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Neurotoxicity; Neuronal cell culture; P19 cells; SH-SY5Y cells; βIII-tubulin; Methylmercury; Okadaic acid; Acrylamide; MDMA; Piperazine-derived designer drugs.;

    Abstract : Humans are exposed to a variety of chemicals including environmental pollutants, cosmetics, food preservatives and drugs. Some of these substances might be harmful to the human body. READ MORE