Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting

Food Additives and Contaminants

Volumn 22, Issue 3, 2005, Pages 214-220

  Şenyuva, Hamide Z ^a   Gökmen, Vural ^b  

^a SCIENTIFIC AND TECHNOLOGICAL RESEARCH COUNCIL OF TURKEY   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Acrylamide; Coffee; Colour; Roasting

Indexed keywords

ACRYLAMIDE; METHANOL; WATER;

ACCURACY; ARTICLE; COFFEE; CONTROLLED STUDY; COOKING; CORRELATION FUNCTION; DATA ANALYSIS; EVAPORATION; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; LABORATORY TEST; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONLINEAR SYSTEM; PREDICTION; PRIORITY JOURNAL; PURIFICATION; QUANTITATIVE ANALYSIS; SAMPLING; SEPARATION TECHNIQUE; SOLID PHASE EXTRACTION; SOLVENT EXTRACTION; STANDARDIZATION;

ACRYLAMIDE; CHROMATOGRAPHY, LIQUID; COFFEE; COOKERY; FOOD CONTAMINATION; HEAT; MASS SPECTROMETRY; METHANOL; PIGMENTATION; REPRODUCIBILITY OF RESULTS; SOLUBILITY; SOLVENTS; TIME FACTORS; WATER;

EID: 20344383725     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030500109834     Document Type: Article

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