Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessmentAcrylamideBrazilTandem Mass SpectrometryVegetablesFood Contamination
Acrylamide in vegetable snacks by LC-MS/MS: in-house analytical method validation and application to commercial samples from Brazil.
Cristiane Lopes Pinto Ferreira, Ana Beatriz Silva Piedade, David Silva da Costa, Patrícia Aparecida de Campos Braga, Rozilaine Aparecida Pelegrine Gomes de Faria, Adriana Pavesi Arisseto Bragotto
Published: 202510.1080/19440049.2025.2576661
Abstract
Acrylamide is a carcinogenic, genotoxic, and neurotoxic compound, which is formed in thermally processed carbohydrate-rich food such as potato snacks, representing a significant public health concern. Considering the growing consumption of vegetable…
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