Acrylamide Content in Food Commodities Consumed in North Macedonia and Its Risk Assessment in the Population

نویسندگان
Dimitrieska-Stojkovikj , E. ID 1
Stojanovska-Dimzoska , B. ID 2
Hajrilai-Musliu , Z. ID 3
Koceva, D. ID 4
Jankuloski, D. ID 5
Angeleska, A. ID 6
Uzunov, R. ID 7
Ilievska, G. ID 8
Stojković, G. ID 9

1 Food Institute, Faculty of Veterinary Medicine-Skopje, Ss Cyril and Methodius University of Skopje, Republic of North Macedonia

2 Food Institute, Faculty of Veterinary Medicine-Skopje, Ss Cyril and Methodius University of Skopje, Republic of North Macedonia

3 Food Institute, Faculty of Veterinary Medicine-Skopje, Ss Cyril and Methodius University of Skopje, Republic of North Macedonia

4 Food Institute, Faculty of Veterinary Medicine-Skopje, Ss Cyril and Methodius University of Skopje, Republic of North Macedonia

5 Food Institute, Faculty of Veterinary Medicine-Skopje, Ss Cyril and Methodius University of Skopje, Republic of North Macedonia

6 Food Institute, Faculty of Veterinary Medicine-Skopje, Ss Cyril and Methodius University of Skopje, Republic of North Macedonia

7 Food Institute, Faculty of Veterinary Medicine-Skopje, Ss Cyril and Methodius University of Skopje, Republic of North Macedonia

8 Food Institute, Faculty of Veterinary Medicine-Skopje, Ss Cyril and Methodius University of Skopje, Republic of North Macedonia

9 Institute of Chemistry, Faculty of Natural Sciences and Mathematics, Ss Cyril and Methodius University of Skopje, Republic of North Macedonia

doi
10.18502/jfqhc.6.3.1383
چکیده

Background: Acrylamide (AA) is an important food contaminant resulted from Maillard reaction during thermal processing of carbohydrate rich food commodities. The present paper reports the data for the AA content in some types of thermally processed starch rich food, and assessment of dietary exposure for the population in North Macedonia. ...

کلیدواژه‌ها
Acrylamide, Chromatography, Liquid, Mass Spectrometry, Food, Risk Assessment