Acrylamide in heated potato products - Analytics and formation routes

European Journal of Lipid Science and Technology

Volumn 106, Issue 11, 2004, Pages 786-792

  Weisshaar, Rüdiger ^a  

^a Chemisches V   (Germany)

Author keywords

Acrylamide; Analytical methods; Formation mechanism; Potato products

Indexed keywords

ACRYLAMIDE; ASPARTIC ACID; BENZOIC ACID; REDUCING AGENT; SUGAR; THIOL DERIVATIVE;

ANALYTIC METHOD; ARTICLE; BROMINATION; CLEANING; CORRELATION ANALYSIS; DEGRADATION KINETICS; DERIVATIZATION; FOOD BIOTECHNOLOGY; FOOD PROCESSING; GAS CHROMATOGRAPHY; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE; LIQUID CHROMATOGRAPHY; LOW TEMPERATURE; POTATO; REACTION ANALYSIS; TANDEM MASS SPECTROMETRY; WATER ANALYSIS;

SOLANUM TUBEROSUM;

EID: 10644247652     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200400988     Document Type: Article

References (26)

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