[1]
Arisseto AP, Vicente E. Estimate of Acrylamide Intake from Coffee and Health Risk Assessment. In: Preedy VR, Ed. Coffee in Health and Disease Prevention. Academic Press San Diego 2015; pp. 575-84.
[2]
Morales FJ, Mesias M. Analysis of Acrylamide in Coffee. In: Preedy VR, Ed. Coffee in Health and Disease Prevention. Academic Press San Diego 2015; pp. 1013-21.
[3]
Ingo L. Ternité Ruediger, Jochen W, Katrin H, Helmut G, van der
Stegen GH. Studies on acrylamide levels in roasting, storage and
brewing of coffee. Mol Nutr Food Res 2006; 10(19); 2018; 50(11):
1039-1046.
[4]
Tareke E. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem 2002; 50: 4998-5006.
[5]
Petersen A. EFSA CONTAM Panel (EFSA Panel on Contaminants
in the Food Chain), 2015. Scientific Opinion on acrylamide in food
2015.
[6]
Food and Agriculture Organization of the United Nations. . Summary
and Conclusion of the sixty-fourth meeting of the Joint
FAO/WHO Expert Committee on Food Additives (JECFA). Ref.
JECFA/64/SC ed. World Health Organization: Rome, Italy; 2005.
[7]
Farah A, dos Santos TF. The coffee plant and beans: An Introduction Coffee in health and disease prevention. Elsevier The Netherlands 2015; pp. 5-10.
[8]
Bagdonaite K, Derler K, Murkovic M. Determination of acrylamide during roasting of coffee. J Agric Food Chem 2008; 56(15): 6081-6.
[9]
Dybing E, Farmer P, Andersen M, et al. Human exposure and internal dose assessments of acrylamide in food. Food and Chemical Toxicology 2005; 43(3): 365-410.
[10]
Soares CM, Alves RC, Oliveira MBP. Factors affecting acrylamide levels in coffee beverages. In: Preedy VR, Ed. Coffee in Health and Disease Prevention. Elsevier The Netherlands 2015; pp. 217-24.
[11]
Mahmoud ON, Al-Qahiz NM, Ismail MS. Different doses of Arabic coffee improve serum lipid profile, uric acid and liver enzymes of experimental rats. Food Public Health 2013; 3(4): 228-33.
[12]
Al-Aali A. Alcave Coffee: an innovative way for a traditional drink. competitiveness review. Int Business J 1996; 6(2): 81-6.
[13]
El-Ziney M, Al-Turki A, Tawfik M. Acrylamide status in selected traditional Saudi foods and infant milk and foods with estimation of daily exposure. Am J Food Technol 2009; 4(5): 177-91.
[14]
Khan MR, Alothman ZA, Naushad M, et al. Occurrence of acrylamide carcinogen in Arabic coffee Qahwa, coffee and tea from Saudi Arabian market. Sci Rep 2017; 7: 41995.
[16]
Ver Vers LM. Determination of acrylamide monomer in polyacrylamide degradation studies by high-performance liquid chromatography. J Chromatogr Sci 1999; 37(12): 486-94.
[17]
Bryman A, Cramer D. Quantitative data analysis with IBM SPSS 17, 18 & 19: A guide for social scientists. Routledge Abingdon, UK: 2012.
[18]
Stadler RH, Scholz G. Acrylamide: An update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control. Nutr Rev 2004; 62(12): 449-67.
[19]
Arya M, Rao LJM. An impression of coffee carbohydrates. Crit Rev Food Sci Nutr 2007; 47(1): 51-67.
[20]
Gökmen V, Şenyuva HZ. Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating. Food Chem 2006; 99(2): 238-43.
[21]
Mesías M, Morales FJ. Acrylamide in coffee: estimation of exposure from vending machines. J Food Compos Anal 2016; 48: 8-12.
[22]
Alves RC, Soares C, Casal S, Fernandes J, Oliveira MBP. Acrylamide in espresso coffee: Influence of species, roast degree and brew length. Food Chem 2010; 119(3): 929-34.
[23]
Murkovic M. Acrylamide in Austrian foods. J Biochem Biophys Methods 2004; 61(1-2): 161-7.
[24]
Arisseto AP, Toledo M. Preliminary estimate of acrylamide intake in Brazil. Revista Brasileira de Toxicologia 2008; 21: 9-14.
22
5
1
1