Acrylamide content of selected Spanish foods: A survey of biscuits and bread derivatives

Jose A. Rufian-Henares (1) , Gema Arribas-Lorenzo (1) , Francisco J. Morales (2)

1 Instituto del Frio
2 Instituto del Frio

An overview of the acrylamide content in commercial biscuits and bread derivatives (bred sticks, bread crust, crackers) marketed in Spain is presented. Acrylamide is determined by a LC-MS assay based on a stable isotope dilution assay. LOQ was 30 µg kg-1. Acrylamide content ranged from

Mots clés: Life Sciences

Jose A. Rufian-Henares, Gema Arribas-Lorenzo, Francisco J. Morales. Acrylamide content of selected Spanish foods: A survey of biscuits and bread derivatives. Food Additives and Contaminants, 2007, 24 (04), pp.343-350. ⟨10.1080/02652030601101169⟩. ⟨hal-00577306⟩