Food chemistry: Acrylamide is formed in the Maillard reaction

Nature

Volumn 419, Issue 6906, 2002, Pages 448-449

  Mottram, Donald S ^a   Wedzicha, Bronislaw L ^b   Dodson, Andrew T ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

2,3 BUTANEDIONE; ACRYLAMIDE; AMINO ACID; AMMONIA; ASPARAGINE; ASPARTIC ACID; BUFFER; CARCINOGEN; CYSTEINE; GLUCOSE; GLUTAMINE; GLYCINE; METHIONINE; PHOSPHATE; SOLVENT; CARBOHYDRATE;

CHEMISTRY; FOOD;

ARTICLE; CARCINOGENESIS; CEREAL; GLYCATION; HEAT TREATMENT; HIGH TEMPERATURE; POTATO; PRIORITY JOURNAL; TEMPERATURE DEPENDENCE; CHEMISTRY; FOOD; HEAT;

ACRYLAMIDE; AMINO ACIDS; ASPARAGINE; CARBOHYDRATES; FOOD; GLUCOSE; HEAT; MAILLARD REACTION;

EID: 0037015489     PISSN: 00280836     EISSN: None     Source Type: Journal    
DOI: 10.1038/419448a     Document Type: Article

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