Model systems for evaluating factors affecting acrylamide formation in deep fried foods

Advances in Experimental Medicine and Biology

Volumn 561, Issue , 2005, Pages 329-341

  Lindsay, R C ^a   Jang, S ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Acrylamide; Asparagine; Food polymer states; Formation; Fried foods; Glucose; Mechanisms; Model systems; Potatoes; Suppression

Indexed keywords

ACRYLAMIDE; ASPARAGINE; CATION; GLASS FIBER; GLUCOSE; METAL; POLYANION; POLYMER; CALCIUM; GLASS; ION; LIPID; OXYGEN; PHYTIC ACID;

AQUEOUS SOLUTION; ARTICLE; COOKING; FOOD INDUSTRY; FRYING; PH MEASUREMENT; POTATO; PRIORITY JOURNAL; CHEMICAL MODEL; CHEMISTRY; FOOD; FOOD ANALYSIS; FOOD HANDLING; METHODOLOGY; PH;

SOLANUM TUBEROSUM;

ACRYLAMIDE; ASPARAGINE; CALCIUM; COOKERY; FOOD; FOOD ANALYSIS; FOOD HANDLING; GLASS; GLUCOSE; HYDROGEN-ION CONCENTRATION; IONS; LIPIDS; MODELS, CHEMICAL; OXYGEN; PHYTIC ACID; POLYMERS; SOLANUM TUBEROSUM;

EID: 33644855987     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/0-387-24980-x_25     Document Type: Article

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