A Becalski

Summary

Affiliation: Health Canada
Country: Canada

Publications

  1. ncbi Acrylamide in foods: occurrence, sources, and modeling
    Adam Becalski
    Health Products and Food Branch, Food Research Division, Health Canada, Address Locator 2203D, Ottawa, Ontario, Canada K1A 0L2
    J Agric Food Chem 51:802-8. 2003
  2. doi Development of an analytical method and survey of foods for furan, 2-methylfuran and 3-methylfuran with estimated exposure
    A Becalski
    Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Ottawa, Ontario, K1A 0K9 Canada
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess 27:764-75. 2010
  3. ncbi Acrylamide in French fries: influence of free amino acids and sugars
    Adam Becalski
    Food Research Division, Address Locator 2203D, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada K1A 0L2
    J Agric Food Chem 52:3801-6. 2004
  4. ncbi Furan precursors in food: a model study and development of a simple headspace method for determination of furan
    Adam Becalski
    Health Canada, Health Products and Food Branch, Bureau of Chemical Safety, Food Research Division, 2203D, Ottawa, Ontario, K1A 0L2, Canada
    J AOAC Int 88:102-6. 2005
  5. ncbi Determination of acrylamide in various food matrices: evaluation of LC and GC mass spectrometric methods
    Adam Becalski
    Health Canada, Health Products and Food Branch, Food Research Division, Address Locator 2203D, Ottawa, Ontario, Canada K1A 0L2
    Adv Exp Med Biol 561:271-84. 2005
  6. doi Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market
    A Becalski
    Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess 27:1193-8. 2010
  7. ncbi Formation of iodoacetic acids during cooking: interaction of iodized table salt with chlorinated drinking water
    A Becalski
    Health Canada, Health Products and Food Branch, Food Research Division, Address Locator 2203D, Ottawa, Ontario K1A 0L2, Canada
    Food Addit Contam 23:957-62. 2006
  8. ncbi Semicarbazide in Canadian bakery products
    A Becalski
    Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada
    Food Addit Contam 23:107-9. 2006
  9. ncbi Semicarbazide formation in azodicarbonamide-treated flour: a model study
    Adam Becalski
    Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Address Locator 2203D, Ottawa, Ontario K1A 0L2, Canada
    J Agric Food Chem 52:5730-4. 2004
  10. ncbi Development and validation of a headspace method for determination of furan in food
    A Becalski
    Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada
    Food Addit Contam 22:535-40. 2005

Detail Information

Publications15

  1. ncbi Acrylamide in foods: occurrence, sources, and modeling
    Adam Becalski
    Health Products and Food Branch, Food Research Division, Health Canada, Address Locator 2203D, Ottawa, Ontario, Canada K1A 0L2
    J Agric Food Chem 51:802-8. 2003
    ..Thus, in the reaction between nitrogen-15 (amido)-labeled asparagine and glucose, corresponding (15)N-labeled acrylamide was formed. The yield of the model reaction is approximately 0.1%...
  2. doi Development of an analytical method and survey of foods for furan, 2-methylfuran and 3-methylfuran with estimated exposure
    A Becalski
    Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Ottawa, Ontario, K1A 0K9 Canada
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess 27:764-75. 2010
    ..Average furan and total furan intakes by adults (> or = 20 years) were estimated at approximately 0.37 and 0.71 microg kg(-1) of body weight day(-1) respectively...
  3. ncbi Acrylamide in French fries: influence of free amino acids and sugars
    Adam Becalski
    Food Research Division, Address Locator 2203D, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada K1A 0L2
    J Agric Food Chem 52:3801-6. 2004
    ..001). It appears that one of the ways acrylamide formation in French fries can be effectively controlled is by the use of raw products with low sugar (and to a lesser degree, asparagine) content...
  4. ncbi Furan precursors in food: a model study and development of a simple headspace method for determination of furan
    Adam Becalski
    Health Canada, Health Products and Food Branch, Bureau of Chemical Safety, Food Research Division, 2203D, Ottawa, Ontario, K1A 0L2, Canada
    J AOAC Int 88:102-6. 2005
    ..5 mL water) into the split/splitless injection port of a gas chromatograph/mass spectrometer (electron ionization, selected-ion monitoring), showed linearity in the 10-1000 ng/g range with a limit of detection of 1 ng/g...
  5. ncbi Determination of acrylamide in various food matrices: evaluation of LC and GC mass spectrometric methods
    Adam Becalski
    Health Canada, Health Products and Food Branch, Food Research Division, Address Locator 2203D, Ottawa, Ontario, Canada K1A 0L2
    Adv Exp Med Biol 561:271-84. 2005
    ....
  6. doi Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market
    A Becalski
    Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess 27:1193-8. 2010
    ..A subset of potato chip samples was analysed for in vitro antioxidant activity. No relationship was found between antioxidative capacity of potato chips and their acrylamide content...
  7. ncbi Formation of iodoacetic acids during cooking: interaction of iodized table salt with chlorinated drinking water
    A Becalski
    Health Canada, Health Products and Food Branch, Food Research Division, Address Locator 2203D, Ottawa, Ontario K1A 0L2, Canada
    Food Addit Contam 23:957-62. 2006
    ..5 microg l-1 range, whilst the concentration of chloroiodoacetic acid was estimated to be three to five times lower...
  8. ncbi Semicarbazide in Canadian bakery products
    A Becalski
    Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada
    Food Addit Contam 23:107-9. 2006
    ....
  9. ncbi Semicarbazide formation in azodicarbonamide-treated flour: a model study
    Adam Becalski
    Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Address Locator 2203D, Ottawa, Ontario K1A 0L2, Canada
    J Agric Food Chem 52:5730-4. 2004
    ..2 mg/kg. Similar levels of semicarbazide were found in the crusts of breads made from azodicarbonamide-treated flour...
  10. ncbi Development and validation of a headspace method for determination of furan in food
    A Becalski
    Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada
    Food Addit Contam 22:535-40. 2005
    ..After equilibration at 30 degrees C, 50 microl of headspace was injected into the split/splitless injection port of a GC/MS (EI, SIM). The method is linear in the 0.4-1000 ng/g range with a limit of detection of 0.1 ng/g...
  11. pmc Formation of acrylamide at temperatures lower than 100°C: the case of prunes and a model study
    A Becalski
    Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Ottawa, ON, Canada
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess 28:726-30. 2011
    ..Formation of acrylamide in prune products was attributed to the presence of asparagine and sugars in the starting materials...
  12. doi Glycidyl fatty acid esters in food by LC-MS/MS: method development
    A Becalski
    Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada
    Anal Bioanal Chem 403:2933-42. 2012
    ..The method will be applied to the survey of glycidyl fatty acid esters in food products on the Canadian market...
  13. doi Subchronic oral toxicity study of furan in Fischer-344 rats
    S Gill
    Toxicology Research Division, Health Products and Food Branch, Bureau of Chemical Safety, Health Canada, Ottawa, Canada
    Toxicol Pathol 38:619-30. 2010
    ..5 mg/kg bw, mild histological lesions in the liver were observed at > 0.12 mg/kg bw. Based on this finding, a furan dose of 0.03 mg/kg bw was proposed as the no-observed adverse effect level for hepatic toxicity...
  14. ncbi Determination of benzene in soft drinks and other beverages by isotope dilution headspace gas chromatography/mass spectrometry
    Xu Liang Cao
    Food Directorate, Health Canada, Food Research Division, Bureau of Chemical Safety, Banting Building, AL 2203D, Ottawa, ON, K1A 0L2, Canada
    J AOAC Int 90:479-84. 2007
    ..The highest level of benzene, 23 microg/L, was found in a soft drink product specifically marketed to children...
  15. doi Determination of iodoacetic acid using liquid chromatography/electrospray tandem mass spectrometry
    Benjamin P Y Lau
    Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada, K1A 0K9
    Rapid Commun Mass Spectrom 22:1787-91. 2008
    ..Samples can be directly analyzed by the LC/MS/MS system without extraction or chemical derivatization. Limit of detection was determined to be 0.3 microg/L (or 0.3 ng/mL) and limit of quantitation was about 1 microg/L (1 ng/mL)...