Acrylamide in food: A model for mechanism of formation and its reduction

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 3, 2003, Pages 331-338

  Vattem, Dhiraj A ^a   Shetty, Kalidas ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Acrylamide; Food processing; Potato chip

Indexed keywords

ACRYLAMIDE; ACRYLAMIDE DERIVATIVE; ANTIOXIDANT; BIOMATERIAL; PHENOL DERIVATIVE;

ARTICLE; CARCINOGENICITY; CHEMICAL MODEL; CONTROLLED STUDY; CRANBERRY; FOOD PROCESSING; FOOD SAFETY; FRYING; HEALTH HAZARD; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROWAVE COOKING; OREGANO; OXIDATION REDUCTION REACTION; PLANT TISSUE; POTATO; PROTEIN CONTENT; REGULATORY MECHANISM; SYNTHESIS;

CICER ARIETINUM; ORIGANUM VULGARE; PISUM SATIVUM; SOLANUM TUBEROSUM; VACCINIUM MACROCARPON;

EID: 0043288001     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(03)00033-X     Document Type: Article

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