About: Transfer of proccesing contaminants acrylamide and furan from coffees and coffee surrogates into the brew     Goto   Sponge   NotDistinct   Permalink

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  • ? Acrylamide and furan are well-known processing contaminants of a wide range of foods, mainly those heat treated. High levels of acrylamide were found especially in starch rich foods such as potato and bakery products, or in coffee and coffee surrogates. Up to now, the highest levels of furan were determined in roasted coffee, caramel, vegetable based baby foods and canned foods. According to the IARC, acrylamide and furan are classified as a probable (group 2A) and a possible (group 2B) carcinogen to humans, respectively. ? Our aim within this study was to monitor the levels of acrylamide and furan in various types of coffee (roasted beans, instant coffee) and coffee surrogates available on the Czech retail market. To estimate their contribution to the total dietary intake, our research was also focused on the transfer of both contaminants into the brew prepared by common procedures. ? The analytical procedure used for acrylamide determination was based on HPLC technique coupled to tandem in space mass spectrometry (MS/MS). Isotope dilution technique with 13C3-acrylamide as an internal standard was used for quantification. The measurements of furan levels were carried out using a SPME-based sampling technique followed by GC-MS determination.
  • ? Acrylamide and furan are well-known processing contaminants of a wide range of foods, mainly those heat treated. High levels of acrylamide were found especially in starch rich foods such as potato and bakery products, or in coffee and coffee surrogates. Up to now, the highest levels of furan were determined in roasted coffee, caramel, vegetable based baby foods and canned foods. According to the IARC, acrylamide and furan are classified as a probable (group 2A) and a possible (group 2B) carcinogen to humans, respectively. ? Our aim within this study was to monitor the levels of acrylamide and furan in various types of coffee (roasted beans, instant coffee) and coffee surrogates available on the Czech retail market. To estimate their contribution to the total dietary intake, our research was also focused on the transfer of both contaminants into the brew prepared by common procedures. ? The analytical procedure used for acrylamide determination was based on HPLC technique coupled to tandem in space mass spectrometry (MS/MS). Isotope dilution technique with 13C3-acrylamide as an internal standard was used for quantification. The measurements of furan levels were carried out using a SPME-based sampling technique followed by GC-MS determination. (en)
Title
  • Transfer of proccesing contaminants acrylamide and furan from coffees and coffee surrogates into the brew
  • Transfer of proccesing contaminants acrylamide and furan from coffees and coffee surrogates into the brew (en)
skos:prefLabel
  • Transfer of proccesing contaminants acrylamide and furan from coffees and coffee surrogates into the brew
  • Transfer of proccesing contaminants acrylamide and furan from coffees and coffee surrogates into the brew (en)
skos:notation
  • RIV/60461373:22330/11:43892964!RIV12-MSM-22330___
http://linked.open...avai/predkladatel
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(2B06168), S, Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 235771
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/11:43892964
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • 3-MCPD esters; furan; acrylamide; coffee (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [EB66F3C3BB83]
http://linked.open...v/mistoKonaniAkce
  • Novara
http://linked.open...i/riv/mistoVydani
  • Novara
http://linked.open...i/riv/nazevZdroje
  • Proceeding of the 1st International Congress of Cocoa, Coffee and Tea
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Bartáčková, Veronika
  • Bělková, Beverly
  • Hajšlová, Jana
  • Hradecký, Jaromír
  • Přinosilová, Šárka
  • Riddellová, Kateřina
  • Čajka, Tomáš
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
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  • Booksystem
https://schema.org/isbn
  • 978-88-903360-0-3
http://localhost/t...ganizacniJednotka
  • 22330
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