Formation of acrylamide from lipids

Advances in Experimental Medicine and Biology

Volumn 561, Issue , 2005, Pages 223-233

  Ehling, Stefan ^a   Hengel, Matt ^a   Shibamoto, Takayuki ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Acrolein; Acrylamide; Acrylic acid; Amino acids; Carbonyl compounds; Dietary oils; Lipid oxidation

Indexed keywords

ACROLEIN; ACRYLAMIDE; ACRYLIC ACID; AMINO ACID; ASPARAGINE; CARBOHYDRATE; COD LIVER OIL; CORN OIL; EDIBLE OIL; FAT; FISH OIL; LIPID; OLIVE OIL; VEGETABLE OIL; ACRYLIC ACID DERIVATIVE; CANOLA OIL; LARD; MONOUNSATURATED FATTY ACID; OIL; OXYGEN; SOYBEAN OIL; STEARIC ACID; STEARIC ACID DERIVATIVE; TRIOLEIN;

ARTICLE; FOOD ANALYSIS; FOOD COMPOSITION; FRYING; HEATING; HIGH TEMPERATURE; OXIDATION; PRIORITY JOURNAL; SYNTHESIS; CHEMICAL MODEL; CHEMISTRY; DOSE RESPONSE; FAT INTAKE; GAS CHROMATOGRAPHY; HEAT; LIQUID CHROMATOGRAPHY; TEMPERATURE;

ANIMALIA; BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX; ZEA MAYS;

ACROLEIN; ACRYLAMIDE; ACRYLATES; AMINO ACIDS; ASPARAGINE; CARBOHYDRATES; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, LIQUID; COD LIVER OIL; CORN OIL; DIETARY FATS; DIETARY FATS, UNSATURATED; DOSE-RESPONSE RELATIONSHIP, DRUG; FATTY ACIDS, MONOUNSATURATED; HEAT; LIPIDS; MODELS, CHEMICAL; OILS; OXYGEN; PLANT OILS; SOYBEAN OIL; STEARIC ACIDS; TEMPERATURE; TRIOLEIN;

EID: 33644857715     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/0-387-24980-X_17     Document Type: Article

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