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Book Acrylamide a Carcinogen and Indian Traditional Foods: Traditional Indian processed foods such as fried and roasted products and Acrylamide

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Acrylamide a Carcinogen and Indian Traditional Foods: Traditional Indian processed foods such as fried and roasted products and Acrylamide

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    Available in PDF - DJVU Format | Acrylamide a Carcinogen and Indian Traditional Foods: Traditional Indian processed foods such as fried and roasted products and Acrylamide.pdf | Language: ENGLISH
    Mehrajfatema Mulla (Author)

    Book details


Acrylamide (AA), CHR2R=CH-CONHR2R (also known as 2-propenamide), is a chemical that has long been used to synthesize polyacrylamide which have a multifarious industrial applications ranging from treatment of drinking water and waste water, and manufacturing of plastics, paper and cosmetics. Until its recent discovery in food, the presence of AA in food or water was considered to be due to use of polyAA based packaging material or polyAA treatment of water. Researchers from the University of Stockholm and the Swedish National Food Administration (NFA) reported the presence of AA in a wide range of fried and oven-cooked foods, most notably in potato chips and French fries, at levels of 224–:3700 µ:g/kg. LCMS-MS method was developed and validated for the estimation of AA in Indian traditional foods. Subsequently, a whole range of Indian traditional foods staples, snacks, puffed grain and egg meat and chicken products were screened for AA content. Considerable levels of AA were found in potato chips, french-fries, pooris, banana chips, bread roll, samosa, papad and lahya.
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Book details

  • PDF | 112 pages
  • Mehrajfatema Mulla (Author)
  • LAP LAMBERT Academic Publishing (1 Oct. 2012)
  • English
  • 5
  • Science Nature

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