Main group of contaminants including toxic compounds be formed during food processing
and packaging (incidental group) and fungal toxins have been listed as critical challenge for …

Methods: A comprehensive literature review was conducted via searching in databases
such as Google Scholar, Science Direct, Pub Med, and SID using English or Persian …

An analytical method for the determination of residual acrylamide in cosmetic products
containing potential acrylamide-releasing ingredients is presented. The method is based on …

Highlights•Two haptens against xanthyl acrylamide (XAA) were designed and synthesized
for the first time.•A specific and high-affinity polyclonal antibody against XAA was raised and …

Acrylamide is a toxic reaction product occurring in dry-heated food such as bakery products.
To meet the requirements laid down in recent international legal norms calling for reduction …

The use of high-resolution mass spectrometry (HRMS) in combination with ultrahigh-
pressure liquid chromatography (U-HPLC-HRMS) or direct analysis real time (DART-HRMS) …

The development of analytical methods for acrylamide formed during food processing is of
great significance for food safety, but limited by its inherent characteristics, the analysis of …

Snack samples like potato crisp, fried potato, popcorn, and Cheetos have been known as
carbohydrate-and protein-rich food. These tasty foods have high potential to contain …

A fractional factorial design was used to evaluate the effects of temperature, frying time,
blanching treatment and the thickness of potato slices on acrylamide content in crisps. The …

Abstract According to the European Regulation on cosmetic products, the presence of
acrylamide in these consumer products is not allowed due to its mutagenic and potentially …