Acrylamide formation in different foods and potential strategies for reduction

Advances in Experimental Medicine and Biology

Volumn 561, Issue , 2005, Pages 157-169

  Stadler, Richard H ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Acrylamide; Analysis; Food; Mechanisms of formation; Mitigation

Indexed keywords

3 AMINOPROPIONAMIDE; ACRYLAMIDE; AMIDE; ASPARAGINE; SCHIFF BASE; UNCLASSIFIED DRUG; CARBON; PROPIONAMIDE;

ANALYTIC METHOD; ARTICLE; BREAD; CEREAL; CHEMICAL REACTION; COFFEE; DECARBOXYLATION; ELIMINATION REACTION; FOOD ANALYSIS; FOOD INDUSTRY; FOOD QUALITY; FOOD SAFETY; GLYCATION; LABORATORY TEST; POTATO; PRIORITY JOURNAL; REDUCTION; SYNTHESIS; CHEMICAL MODEL; CHEMISTRY; CLINICAL TRIAL; ELECTROSPRAY MASS SPECTROMETRY; FOOD; FOOD CONTAMINATION; FOOD HANDLING; LIQUID CHROMATOGRAPHY; REVIEW;

ACRYLAMIDE; AMIDES; ASPARAGINE; CARBON; CEREALS; CHROMATOGRAPHY, LIQUID; CLINICAL TRIALS; COFFEE; FOOD; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; FOOD INDUSTRY; MAILLARD REACTION; MODELS, CHEMICAL; SOLANUM TUBEROSUM; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 33644863080     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/0-387-24980-X_13     Document Type: Article

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