Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 26, 2005, Pages 9999-10005

  Claeys, Wendie L ^a   De Vleeschouwer, Kristel ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Acrylamide; Asparagine; Fructose; Glucose; Kinetics; Sucrose

Indexed keywords

ACRYLAMIDE; ASPARAGINE; CARBOHYDRATE; DISACCHARIDE; HEXOSE; MONOSACCHARIDE;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COOKING; HEAT; KINETICS; POTATO; TEMPERATURE;

ACRYLAMIDE; ASPARAGINE; CARBOHYDRATES; COOKERY; DISACCHARIDES; HEAT; HEXOSES; KINETICS; MODELS, CHEMICAL; MONOSACCHARIDES; SOLANUM TUBEROSUM; TEMPERATURE;

EID: 30544447059     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051197n     Document Type: Article

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