Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 1068612

Izloženost odrasle populacije u Hrvatskoj akrilamidu putem kruha i pekarskih proizvoda


Mandić Andačić, Ivana; Tot, Ana; Ivešić, Martina; Krivohlavek, Adela; Rimac Brnčić, Suzana; Badanjak Sabolović, Marija; Gajdoš Kljusurić, Jasenka; Thirumbdas, Rohit; J. Barba, Francisco
Izloženost odrasle populacije u Hrvatskoj akrilamidu putem kruha i pekarskih proizvoda // Food chemistry, 322 (2020), 126771, 8 doi:10.1016/j.foodchem.2020.126771 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1068612 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Izloženost odrasle populacije u Hrvatskoj akrilamidu putem kruha i pekarskih proizvoda
(Exposure of the Croatian adult population to acrylamide through bread and bakery products)

Autori
Mandić Andačić, Ivana ; Tot, Ana ; Ivešić, Martina ; Krivohlavek, Adela ; Rimac Brnčić, Suzana ; Badanjak Sabolović, Marija ; Gajdoš Kljusurić, Jasenka ; Thirumbdas, Rohit ; J. Barba, Francisco

Izvornik
Food chemistry (0308-8146) 322 (2020); 126771, 8

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Akrilamid ; LC/MS/MS ; Kruh ; izloženost putem hrane ; pekarski proizvodi ; sigurnost hrane
(Acrylamide ; LC/MS/MS ; Bread ; Dietary exposure ; Bakery products ; Food safety)

Sažetak
The aim of the present study was to determine and compare the levels of acrylamide in different types of bread and bakery products using a LC–MS/MS method, before and after the new European regulation on acrylamide reduction (Commission Regulation (EU) 2017/2158) became valid. Also, one of the aim was to estimate the average exposure to acrylamide through this food category. Of the total of 100 analysed samples, acrylamide content ranged from below the limit of quantification (LOQ) to 237 μg/kg in the period before the application of a new European Regulation, and from <LOQ to 42 μg/kg after it's application. For the adult Croatian population the dietary mean exposure to acrylamide in bread and bakery products was estimated at 0.16 μg/kg b.w. per day. The application of the new European Regulation has contributed to food safety in terms of reducing the levels of acrylamide in bread and bakery products.

Izvorni jezik
Engleski



POVEZANOST RADA


Projekti:
KK.01.1.1.02.0004 - Centar za sigurnost i kvalitetu hrane (EK - KK.01.1.1.02) ( POIROT)

doi

Citiraj ovu publikaciju

Mandić Andačić, Ivana; Tot, Ana; Ivešić, Martina; Krivohlavek, Adela; Rimac Brnčić, Suzana; Badanjak Sabolović, Marija; Gajdoš Kljusurić, Jasenka; Thirumbdas, Rohit; J. Barba, Francisco
Izloženost odrasle populacije u Hrvatskoj akrilamidu putem kruha i pekarskih proizvoda // Food chemistry, 322 (2020), 126771, 8 doi:10.1016/j.foodchem.2020.126771 (međunarodna recenzija, članak, znanstveni)
Mandić Andačić, I., Tot, A., Ivešić, M., Krivohlavek, A., Rimac Brnčić, S., Badanjak Sabolović, M., Gajdoš Kljusurić, J., Thirumbdas, R. & J. Barba, F. (2020) Izloženost odrasle populacije u Hrvatskoj akrilamidu putem kruha i pekarskih proizvoda. Food chemistry, 322, 126771, 8 doi:10.1016/j.foodchem.2020.126771.
@article{article, year = {2020}, pages = {8}, DOI = {10.1016/j.foodchem.2020.126771}, chapter = {126771}, keywords = {Akrilamid, LC/MS/MS, Kruh, izlo\v{z}enost putem hrane, pekarski proizvodi, sigurnost hrane}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2020.126771}, volume = {322}, issn = {0308-8146}, title = {Izlo\v{z}enost odrasle populacije u Hrvatskoj akrilamidu putem kruha i pekarskih proizvoda}, keyword = {Akrilamid, LC/MS/MS, Kruh, izlo\v{z}enost putem hrane, pekarski proizvodi, sigurnost hrane}, chapternumber = {126771} }
@article{article, year = {2020}, pages = {8}, DOI = {10.1016/j.foodchem.2020.126771}, chapter = {126771}, keywords = {Acrylamide, LC/MS/MS, Bread, Dietary exposure, Bakery products, Food safety}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2020.126771}, volume = {322}, issn = {0308-8146}, title = {Exposure of the Croatian adult population to acrylamide through bread and bakery products}, keyword = {Acrylamide, LC/MS/MS, Bread, Dietary exposure, Bakery products, Food safety}, chapternumber = {126771} }

Citati





    Contrast
    Increase Font
    Decrease Font
    Dyslexic Font