Dezvoltarea și validarea unei metode GC-MS/MS pentru determinarea acrilamidei din produsele pe baza de cartofi, folosind tehnica SPE.



IBA Bucuresti

Project "Research regarding the influence of some technological factors on the acrylamide level of French fries and coffee"

Program: Nucleu - PN 19 02 03 01

Contract no. 22N/2019

Contracting authority: Ministry of Research and Innovation

Project completion period: 11.02.2019 - 10.12.2022 (project ongoing)

Budget: 2.350.000 lei

The objective of the project: The influence of technological factors which favors the acrylamide (AA) formation in potato-based products and coffee.

Specific objectives:

  • Development of the method for determining acrylamide from French fries and coffee through GC-MS/MS
  • Establishing the influence of some technological factors that favor the acrylamide formation in French fries and coffee.

Project manager: Negoiță Mioara