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PAH's in your food?

Processing contaminants are generated during the processing cycle of a product. They are formed when a chemical reaction takes place between the food and processing (e.g., disinfection, fermentation, heating, canning, or grilling). Examples of these contaminants include Acrylamide, PAHs, oxyhalides, and haloacetic acids.



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Type Title Category Resource Number
Application Note Determination of Trace Concentrations of Chlorite, Bromate, and Chlorate in Bottled Natural Mineral Waters Chromatography AN184
Application Note Determination of Sub-ug/L Bromate in Municipal and Natural Mineral Waters Using Preconcentration with Two-Dimensional Ion Chromatography and Suppressed Conductivity Detection Ion Chromatography AN187
Application Note Robust and Fast Analysis of Tobacco-Specific Nitrosamines by LC-MS/MS LC-MS AN242
Application Note Determination of Hydroxymethylfurfural in Honey and Biomass LC-MS AN270
Application Note Quantitation of Acrylamide in Food Samples on the TSQ Quantum Discovery by LC/APCI-MS/MS LC-MS AN319
Application Note Extraction and Cleanup of Acrylamide in Complex Matrices Using Accelerated Solvent Extraction Followed by Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS) LC-MS AN358
Application Note Fast Determination of Acrylamide in Food Samples Using Accelerated Solvent Extraction Followed by Ion Chromatography with UV or MS Detection Ion Chromatography AN409
Application Note Determination of Thiosulfate and Pyrophosphate in Crayfish Wash Powder Ion Chromatography AN1088
Application Note Determination of Benzo(a)pyrene in Sausage and Preserved Ham HPLC AN1093
Application Note Analysis of Acrylamide in Potato Chips by SPE and GC-MS GC-MS AN20734
Application Notebook Processing contaminants applications notebook HPLC LPN3039
Poster Note Robust and Fast Analysis with an RSLC PA2 Column of Four Tobacco Specific Nitrosamines in Cigarettes by LC-MS/MS LC-MS LPN2204

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