Publications by Yui Shibasaki

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Publications by authors named "Yui Shibasaki"

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Acrylamide in Cooked Sprouts of Mung Bean ().

Kazuhiro Chiku Ai Yamada Yui Shibasaki Yoshiki Makino Taidoh Komatsuzaki

Food Saf (Tokyo)

June 2023

We investigated the time-dependent acrylamide formation in mung bean sprouts during stir-frying under high and medium heat conditions. The acrylamide concentration range detected using the 3-mercaptobenzoic acid derivatization LC-MS/MS method was from below 29 ng/g [limit of detection (LOD)] to 6,900 ng/g. We also investigated the acrylamide levels in mung bean sprouts cooked using four methods while retaining their fresh firm texture using the thiosalicyclic acid derivatization LC-MS/MS method.

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