Evolution of acrylamide detection methods in cooked foods since its firstly discovered in 2002
Other Title(s)
تطور طرق الكشف عن الأكريلاميد في الأطعمة المطهية منذ اكتشافه لأول مرة عام 2002مقال علمي
Joint Authors
Ahmad, Nada Ibrahim Husayn
Gruen, Ingolf U.
Ahmad, Ali Muawwad
Source
Suez Canal Veterinary Medicine Journal
Issue
Vol. 23, Issue 2 (31 Dec. 2018), pp.143-155, 13 p.
Publisher
Suez Canal University Faculty of Veterinary Medicine
Publication Date
2018-12-31
Country of Publication
Egypt
No. of Pages
13
Main Subjects
Abstract EN
The changing of contemporary life with fast style consequently its need for fast ready meals given raise chemical food safety hazards from thermally processed one.
Acrylamide, neurotoxin and DNA damage, has been found in different thermally processed foods such as potato chips, biscuits, and bread.
Limit literature was done upon its existence in fried meat and/or fish.
This paper provides a comprehensive overview of detection of Acrylamide in different foods since the first discovered in April 2002, in fried food by researchers from the Swedish National Food Administration and the University of Stockholm unite.
Recent methods based on the nanotechnology as well as molecular biology are presented.
The review shows high sensitivity, selectivity, stability, and repeatability methods as liquid chromatography coupled with tandem mass spectrometry.
Also, rapid detection methods with merits of simplicity and portability such as computer vision, ELISA, electrochemical biosensing, and fluorescent biosensing.
Some methods are expensive although recent methods seem to be cheaper.
Meanwhile, suggestions for further research on rapid methods for detecting Acrylamide are also discussed based on types of foods and technical challenges.
American Psychological Association (APA)
Ahmad, Nada Ibrahim Husayn& Ahmad, Ali Muawwad& Gruen, Ingolf U.. 2018. Evolution of acrylamide detection methods in cooked foods since its firstly discovered in 2002. Suez Canal Veterinary Medicine Journal،Vol. 23, no. 2, pp.143-155.
https://search.emarefa.net/detail/BIM-959548
Modern Language Association (MLA)
Ahmad, Nada Ibrahim Husayn…[et al.]. Evolution of acrylamide detection methods in cooked foods since its firstly discovered in 2002. Suez Canal Veterinary Medicine Journal Vol. 23, no. 2 (2018), pp.143-155.
https://search.emarefa.net/detail/BIM-959548
American Medical Association (AMA)
Ahmad, Nada Ibrahim Husayn& Ahmad, Ali Muawwad& Gruen, Ingolf U.. Evolution of acrylamide detection methods in cooked foods since its firstly discovered in 2002. Suez Canal Veterinary Medicine Journal. 2018. Vol. 23, no. 2, pp.143-155.
https://search.emarefa.net/detail/BIM-959548
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 152-155
Record ID
BIM-959548