Formation of acrylamide in a processed food model system, and examination of inhibitory conditions

Journal of the Food Hygienic Society of Japan

Volumn 46, Issue 2, 2005, Pages 33-39

  Ishihara, Katsuyuki ^a   Matsunaga, Atsushi ^a   Miyoshi, Takayuki ^a   Nakamura, Kazuya ^a   Nakayama, Takashi ^a   Ito, Shuji ^b   Koga, Hidenori ^a  

^a Calbee Foods Co Ltd   (Japan)

^b Japan Potato Chips Association   (Japan)

Author keywords

Acrylamide; Asparagine; Fructose; Frying; Glucose; Oven; Processed food

Indexed keywords

ACRYLAMIDE; ASPARAGINE; CARBONYL DERIVATIVE; CARCINOGEN; CYSTEINE; FRUCTOSE; GLUCOSE; LYSINE; NEUROTOXIN; PALM OIL; VALINE;

ARTICLE; COOKING; FILTER; FOOD PROCESSING; FOOD SAFETY; FRYING; GLASS FIBER FILTER PAPER; HEATING; HIGH TEMPERATURE; MOISTURE; PH; TIME;

EID: 20444400637     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.46.33     Document Type: Article

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