Sources of variability of acrylamide levels in a cracker model

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 11, 2005, Pages 4410-4416

  Levine, Robert A ^a   Smith, Robert E ^b  

^a CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

^b JOHNSON COUNTY COMMUNITY COLLEGE   (United States)

Author keywords

Acrylamide; Baking; Crackers; GC MS; Sodium bicarbonate; Wheat

Indexed keywords

ACRYLAMIDE; AMINO ACID; ANTIOXIDANT; BICARBONATE; CARBOHYDRATE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FLOUR; FOOD ANALYSIS; HEAT; WHEAT;

ACRYLAMIDE; AMINO ACIDS; ANTIOXIDANTS; CARBOHYDRATES; FLOUR; FOOD ANALYSIS; HEAT; PLANT OILS; SODIUM BICARBONATE; TRITICUM;

TRITICUM AESTIVUM;

EID: 20744439668     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf047887t     Document Type: Article

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