Kinetic models as a route to control acrylamide formation in food

Advances in Experimental Medicine and Biology

Volumn 561, Issue , 2005, Pages 235-253

  Wedzicha, Bronislaw L ^a   Mottram, Donald S ^b   Elmore, J Stephen ^b   Koutsidis, Georgios ^b   Dodson, Andrew T ^b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Acrylamide; Kinetics; Model; Multi response modeling; Potato; Rye; Wheat

Indexed keywords

ACRYLAMIDE; AMINO ACID; ASPARAGINE; FRUCTOSE; GLUCOSE; CARBOHYDRATE; CARBON;

ARTICLE; CHEMICAL REACTION; FOOD ANALYSIS; FOOD COMPOSITION; GLYCATION; KINETICS; POTATO; PRIORITY JOURNAL; RYE; SYNTHESIS; WHEAT; BIOLOGICAL MODEL; CHEMICAL MODEL; CHEMISTRY; DOSE RESPONSE; HEAT; THEORETICAL MODEL; TIME;

SECALE CEREALE; SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

ACRYLAMIDE; AMINO ACIDS; CARBOHYDRATES; CARBON; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD ANALYSIS; FRUCTOSE; GLUCOSE; HEAT; KINETICS; MAILLARD REACTION; MODELS, BIOLOGICAL; MODELS, CHEMICAL; MODELS, THEORETICAL; SECALE CEREALE; SOLANUM TUBEROSUM; TIME FACTORS;

EID: 33644870423     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/0-387-24980-X_18     Document Type: Article

References (7)

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