CIT can broadcast your seminar, conference or meeting live to a world-wide
audience over the Internet as a real-time streaming video. The event can
be recorded and made available for viewers to watch at their convenience
as an on-demand video or a downloadable podcast. CIT can also broadcast
NIH-only or HHS-only content.
Should you super-size your fries? Forget the calories, salt, and trans fatty acids. Recent data from many international food agencies suggest that acrylamide is produced by cooking at high temperature. It is neurotoxic, genotoxic, and probably a human carcinogen. Is this something we are eating? Get the inside story about the Food and Drug Administration (FDA) hunt for
acrylamide in food. Learn about aqueous room temperature extraction, Solid-Phase Extraction (SPE) cleanup and analysis by Liquid Chromatography-Mass Spectrometry/Mass Spectrometry (LC-MS/MS). See if your favorite foods are in the data obtained for more than 300 products representing 35 different food types. Hear how variability in analyte levels in certain food types suggests that it may be possible to reduce acrylamide levels in those foods.
ESI LC-MS/MS detection and occurrence of acrylamide in U.S. foods [electronic resource] / John Roach.
Author:
Roach, John. National Institutes of Health (U.S.)
Publisher:
[Bethesda, Md. : National Institutes of Health, 2003]
Abstract:
(CIT): Should you super-size your fries? Forget the calories, salt, and trans fatty acids. Recent data from many international food agencies suggest that acrylamide is produced by cooking at high temperature. It is neurotoxic, genotoxic, and probably a human carcinogen. Is this something we are eating? Get the inside story about the Food and Drug Administration (FDA) hunt for acrylamide in food. Learn about aqueous room temperature extraction, Solid-Phase Extraction (SPE) cleanup and analysis by Liquid Chromatography-Mass Spectrometry/Mass Spectrometry (LC-MS/MS). See if your favorite foods are in the data obtained for more than 300 products representing 35 different food types. Hear how variability in analyte levels in certain food types suggests that it may be possible to reduce acrylamide levels in those foods. Mass Spectrometry Interest Group of the NCI at Frederick.
Subjects:
Acrylamide--analysis Chromatography, Liquid Food Analysis--methods Mass Spectrometry
Publication Types:
Government Publications Webcasts
Rights:
This is a work of the United States Government. No copyright exists on this material. It may be disseminated freely.
