0000000000374852

AUTHOR

Jasenka Gajdoš Kljusurić

showing 2 related works from this author

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

2020

Publisher's version (útgefin grein)

PreservativeantioxidantPhysiologyClinical Biochemistryedible filmsReview01 natural sciencesBiochemistryRamanmedia_common2. Zero hungerPhysicsFood preservation04 agricultural and veterinary sciences040401 food scienceEdible filmsAndoxunarefniEssential oilsFlúrljómunMatvælifluorescenceAntioxidant2301 Química Analíticamedia_common.quotation_subjectessential oils ; fluorescence ; UV-Vis spectroscopy ; Fourier transform infrared ; Raman ; edible films ; shelf-life ; antioxidant ; antimicrobialShelf lifeNatural (archaeology)FluorescenceLitrófsgreining0404 agricultural biotechnologyFourier transform infrared3309.13 Conservación de AlimentosQuality (business)Molecular Biologyessential oilsShelf-lifeConsumer demand010401 analytical chemistrylcsh:RM1-9503309.90 Microbiología de AlimentosCell BiologyBiopreservationUV-Vis spectroscopy0104 chemical sciencesshelf-lifelcsh:Therapeutics. PharmacologyantimicrobialAntimicrobialBiochemical engineeringFood qualityAntioxidants
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Exposure of the Croatian adult population to acrylamide through bread and bakery products

2019

The aim of the present study was to determine and compare the levels of acrylamide in different types of bread and bakery products using a LC– MS/MS method, before and after the new European regulation on acrylamide reduction (Commission Regulation (EU) 2017/2158) became valid. Also, one of the aim was to estimate the average exposure to acrylamide through this food category. Of the total of 100 analysed samples, acrylamide content ranged from below the limit of quantification (LOQ) to 237 μg/kg in the period before the application of a new European Regulation, and from <LOQ to 42 μg/kg after it's application. For the adult Croatian population the dietary mean exposure to acrylamide in brea…

AdultFood SafetyCroatiaAdult populationFood ContaminationBiology01 natural sciencesAnalytical ChemistryFood categoryDietary Exposurechemistry.chemical_compound0404 agricultural biotechnologyTandem Mass SpectrometryLc ms msacrylamide ; LC/MS/MS ; bread ; dietary exposure ; bakery products ; food safetyHumansFood scienceCroatianAcrylamidebusiness.industryDietary exposure010401 analytical chemistry04 agricultural and veterinary sciencesGeneral MedicineBreadFood safety040401 food sciencelanguage.human_language0104 chemical scienceschemistryAcrylamidelanguagebusinessFood ScienceChromatography Liquid
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