Ditapis dengan
Effects of calcium supplements on the quality and acrylamide content of puffe…
The quality and acrylamide content of deep-fried and microwave-puffed shrimp chips fortified with 0.1%, 0.5%, or 1.0% calcium salts (calcium lactate, calcium carbonate, calcium citrate, or calcium acetate) were investigated. Microwave-puffed shrimp chips contained higher amounts of acrylamide (130.43 ppb) than did deep-fried shrimp chips. The greatest mitigation of acrylamide formation in over…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- j o u rnal of food and drug a n a l y s i s 2 4 ( 2 0 1 6 ) 1 6 4 e1 7 2
- Judul Seri
- j o u rnal of food and drug a n a l y s i s
- No. Panggil
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Development of standardized methodology for identifying toxins in clinical sa…
Tetrodotoxin (TTX) is a naturally occurring toxin in food, especially in puffer fish. TTX poisoning is observed frequently in South East Asian regions. In TTX-derived food poisoning outbreaks, the amount of TTX recovered from suspicious fish samples or leftovers,and residual levels from biological fluids of victims are typically trace. However,liquid chromatographyemass spectrometry and liquid …
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- j o u r n a l of food and drug a n a l y s i s 2 4 ( 2 0 1 6 ) 9e1 4
- Judul Seri
- j o u r n a l of food and drug a n a l y s i s
- No. Panggil
- -
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