http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Monitoring of acrylamide carcinogen in selected heat-treated foods from Saudi Arabia
Mohammad Rizwan Khan,Zeid Abdullah ALOthman,Mu. Naushad,Ahmed Khodran Alomary,Sulaiman Mohammed Alfadul 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.4
The present study reports the outcomes of assessment on acrylamide levels in selected heat-treated foods of diverse brands and origins from Saudi Arabia. In chips, acrylamide level was detected from 28 to 954 lg/kg, sample 7 (salted) contained higher amount (954 lg/kg) whereas, sample 8 (labneh and mint) comparatively produced lower amount (28 lg/kg). Nuts and dried fruits have generated acrylamide from 2 to 93 lg/kg, salted peanut of Indian origin produced higher amount (93 lg/kg) while apricot (plain) relatively generated lower amount (2 lg/ kg). The levels of acrylamide in biscuits, pastry, cacao, chocolate, olive, cheese, corn, oat and wheat flakes, and bread were found from 26 to 234 lg/kg. Biscuits generated high concentration (234 lg/kg) while corn flakes fairly generated lower amount (26 lg/kg). The obtained results have shown a great variation of acrylamide content and reason might be due to foods type, cooking ingredients and, cooking methods, time and temperature.