Production of Acrylamide in Agricultural Products by Cooking

Journal of the Food Hygienic Society of Japan

Volumn 45, Issue 1, 2004, Pages 44-48

  Takatsuki, Satoshi ^a   Nemoto, Satoru ^a   Sasaki, Kumiko ^a   Maitani, Tamio ^a  

^a NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

Author keywords

Acrylamide; Asparagine; Cooking; LC MS

Indexed keywords

ACRYLAMIDE;

AGRICULTURE; ALMOND; ARTICLE; ASPARAGUS; AUBERGINE; COOKING; CORN; FLOUR; MICROWAVE RADIATION; POTATO; PUMPKIN; RICE; SESAME; VEGETABLE; WHEAT;

ASPARAGUS; PRUNUS DULCIS; SESAMUM INDICUM; SOLANUM MELONGENA; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; VIGNA RADIATA VAR. RADIATA; ZEA MAYS;

EID: 1842579933     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.45.44     Document Type: Article

References (10)

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