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European Journal of Lipid Science and Technology

Volumn 105, Issue 5, 2003, Pages 199-200

Understanding the formation of acrylamide and other Maillard-derived vinylogous compounds in foods

(1) Stadler, Richard H a

a NESTLÉ RESEARCH CENTER (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

3 BUTENAMIDE; ACROLEIN; ACRYLAMIDE; ACRYLIC ACID; AMINO ACID; ASPARAGINE; CARBOXYLIC ACID DERIVATIVE; CHEMICAL COMPOUND; DECARBOXYLATE; FOOD ADDITIVE; GLUTAMINE; SCHIFF BASE; SUGAR; UNCLASSIFIED DRUG;

ANALYTICAL PARAMETERS; AROMA; CARBOXYLATION; CHEMICAL ANALYSIS; COOKING; CULTIVAR; EDITORIAL; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD STORAGE; FRYING; GLYCATION; NONHUMAN; ORGANIZATION; PH; POLYMERIZATION; POTATO; SWEDEN; TEMPERATURE;

SOLANUM TUBEROSUM;

EID: 0037685089 PISSN: 14387697 EISSN: None Source Type: Journal
DOI: 10.1002/ejlt.200390051 Document Type: Editorial

Times cited : (11)

References (8)

1
- 0038322839
- th April
- th April, 2002, www.slv.se
- (2002) Swedish National Food Administration Information about Acrylamide in Food

2
- 0037015502
- Acrylamide from Maillard reaction products
- R. H. Stadler, I. Blank, N. Varga, J. Hau, P. Guy, M.-C. Robert, S. Riediker. Acrylamide from Maillard reaction products. Nature 419 (2002) 449.
- (2002) Nature , vol.419 , pp. 449
- Stadler, R.H.¹ Blank, I.² Varga, N.³ Hau, J.⁴ Guy, P.⁵ Robert, M.-C.⁶ Riediker, S.⁷

3
- 0037015489
- Acrylamide is formed in the Maillard reaction
- D. S. Mottram, B. L. Wedzicha, A. T. Dodson. Acrylamide is formed in the Maillard reaction. Nature 419 (2002) 448.
- (2002) Nature , vol.419 , pp. 448
- Mottram, D.S.¹ Wedzicha, B.L.² Dodson, A.T.³

4
- 0037471585
- Acrylamide in foods: Occurrence, sources, and modeling
- A. Becalski, B. P.-Y. Lau, D. Lewis, S. W. Seaman. Acrylamide in foods: occurrence, sources, and modeling. J. Agric. Food Chem. 51 (2003) 802-808.
- (2003) J. Agric. Food Chem. , vol.51 , pp. 802-808
- Becalski, A.¹ Lau, B.P.-Y.² Lewis, D.³ Seaman, S.W.⁴

5
- 0036447783
- Analysis of acrylamide and mechanisms of its formation in deep fried products
- C. Gertz, S. Klostermann. Analysis of acrylamide and mechanisms of its formation in deep fried products. Eur. J. Lipid Sci. Technol. 104 (2002) 762-771.
- (2002) Eur. J. Lipid Sci. Technol. , vol.104 , pp. 762-771
- Gertz, C.¹ Klostermann, S.²

6
- 0012659294
- Methods for determining the potential of acrylamide formation and its elimination in raw materials for food preparation, such as potatoes
- M. Biedermann, S. Biedermann-Brem, A. Noti, K. Grob. Methods for determining the potential of acrylamide formation and its elimination in raw materials for food preparation, such as potatoes. Mitt. Lebensm. Hyg. 93 (2002) 653-652.
- (2002) Mitt. Lebensm. Hyg. , vol.93 , pp. 653-652
- Biedermann, M.¹ Biedermann-Brem, S.² Noti, A.³ Grob, K.⁴

7
- 0037433578
- Why asparagine needs carbohydrates to generate acrylamide
- V. A. Yaylayan, A. Wnorowski, C.P. Locas, Why asparagine needs carbohydrates to generate acrylamide. J. Agric. Food Chem. 51 (2003) 1753-1757.
- (2003) J. Agric. Food Chem. , vol.51 , pp. 1753-1757
- Yaylayan, V.A.¹ Wnorowski, A.² Locas, C.P.³

8
- 0038661534
- American Council on Science & Health, Dec.
- J. D. Rosen. Acrylamide in Food: Is it a real threat to public health? American Council on Science & Health, Dec. 2002; http://www.acsh.org
- (2002) Acrylamide in Food: Is it a Real Threat to Public Health?
- Rosen, J.D.¹

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