Department of Biochemistry, B.A. College of Agriculture, Anand Agricultural University, Anand 388110, Gujarat, India.

Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV.

Published in Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association

For directing scientists, consumers, industry and stakeholders on mitigation strategies, there is a need to understand the acrylamide-forming potential of important Indian foods. Flour obtained from total 16 varieties of 9 Indian cereals, legumes and roots and tubers was heated at 160 °C for 20 min, acrylamide was extracted and quantified by UPLC-U...