Current status of acrylamide research in food: Measurement, safety assessment, and formation

Annals of the New York Academy of Sciences

Volumn 1043, Issue , 2005, Pages 30-40

  Blank, Imre ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Acrylamide; Analysis; Formation mechanism; Maillard reaction; Safety assessment

Indexed keywords

1,2 DICARBONYL DERIVATIVE; ACRYLAMIDE; ASPARAGINE; AZOMETHINE YLIDE; GLUCOSE; SCHIFF BASE; WATER;

ANALYTIC METHOD; CARCINOGENICITY; CONFERENCE PAPER; DECARBOXYLATION; DIETARY INTAKE; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; GLYCATION; HEALTH HAZARD; MOISTURE; QUANTITATIVE ANALYSIS; REACTION ANALYSIS; SYNTHESIS;

EID: 23744515634     PISSN: 00778923     EISSN: None     Source Type: Book Series    
DOI: 10.1196/annals.1333.004     Document Type: Conference Paper

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