Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review
CS Pundir, N Yadav, AK Chhillar - Trends in food science & technology, 2019 - Elsevier
Abstract Background Acrylamide (2-propanamide), an unsaturated amide, occurs in
thermally processed (baked/fried) foods such as potato chips, biscuits, coffee, fried nuts and …
thermally processed (baked/fried) foods such as potato chips, biscuits, coffee, fried nuts and …
Formation, mitigation, and detection of acrylamide in foods
N Bachir, A Haddarah, F Sepulcre, M Pujola - Food Analytical Methods, 2022 - Springer
Acrylamide is classified as a toxic food contaminant, and it is formed in carbohydrate rich
food when heated> 120° C through the Maillard reaction. The main parameters that affect …
food when heated> 120° C through the Maillard reaction. The main parameters that affect …
A water-stable luminescent metal–organic framework for rapid and visible sensing of organophosphorus pesticides
Metal–organic frameworks (MOFs) have shown considerable prospects for sensing
pesticide residues. However, the low stability of MOFs in water hinders them from testing …
pesticide residues. However, the low stability of MOFs in water hinders them from testing …
A fluorescence biosensor based on single-stranded DNA and carbon quantum dots for acrylamide detection
As a potential carcinogen produced in food thermal processing, acrylamide (AM) can cause
irreversible harm to human health. For the detection of AM in food products, a simple …
irreversible harm to human health. For the detection of AM in food products, a simple …
A turn-on upconversion fluorescence sensor for acrylamide in potato chips based on fluorescence resonance energy transfer and thiol-ene Michael addition
This study describes a turn-on upconversion fluorescence sensor for the detection of
acrylamide (AA) based on glutathione (GSH) modulated turn-on fluorescence strategy …
acrylamide (AA) based on glutathione (GSH) modulated turn-on fluorescence strategy …
Review of Research into the Determination of Acrylamide in Foods
M Pan, K Liu, J Yang, L Hong, X Xie, S Wang - Foods, 2020 - mdpi.com
Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods,
such as frying and baking, and has been proved to be carcinogenic. Because of its potential …
such as frying and baking, and has been proved to be carcinogenic. Because of its potential …
Using probiotics for mitigation of acrylamide in food products: a mini review
Acrylamide is a process-induced food toxicant which is formed during heating of food
products via Strecker or acrolein pathway. Studies have revealed that acrylamide causes …
products via Strecker or acrolein pathway. Studies have revealed that acrylamide causes …
Nanomaterials enabled and bio/chemical analytical sensors for acrylamide detection in thermally processed foods: Advances and outlook
MK Rayappa, PA Viswanathan, G Rattu… - Journal of Agricultural …, 2021 - ACS Publications
Acrylamide, a food processing contaminant with demonstrated genotoxicity, carcinogenicity,
and reproductive toxicity, is largely present in numerous prominent and commonly …
and reproductive toxicity, is largely present in numerous prominent and commonly …
Fluorescence quenching biosensor for acrylamide detection in food products based on double-stranded DNA and gold nanoparticles
To protect human health from the side effects of acrylamide in heat-processed food samples,
simple analytical approaches are highly desired to determine low concentrations of …
simple analytical approaches are highly desired to determine low concentrations of …
Rapid methods for detecting acrylamide in thermally processed foods: A review
Acrylamide (AA), a neurotoxin and potential carcinogen, has been found in various thermally
processed foods such as potato chips, biscuits, and coffee. LC–MS/MS and GC–MS as …
processed foods such as potato chips, biscuits, and coffee. LC–MS/MS and GC–MS as …