On line monitoring of acrylamide formation

Advances in Experimental Medicine and Biology

Volumn 561, Issue , 2005, Pages 303-316

  Cook, David J ^a   Channell, Guy A ^a   Taylor, Andrew J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Acrylamide; APCI MS; Food; Maillard reaction

Indexed keywords

ACRYLAMIDE;

ARTICLE; FOOD INDUSTRY; GLYCATION; HUMIDIFIER; MOISTURE; ONLINE ANALYSIS; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; REPRODUCIBILITY; TEMPERATURE SENSITIVITY; TIME; VALIDITY; AUTOMATION; CALIBRATION; CHEMISTRY; COOKING; DOSE RESPONSE; FOOD ANALYSIS; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMIDITY; MASS SPECTROMETRY; METHODOLOGY; PHYSICAL CHEMISTRY; POTATO; TEMPERATURE;

ACRYLAMIDE; AUTOMATION; CALIBRATION; CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD ANALYSIS; FOOD HANDLING; HUMIDITY; MAILLARD REACTION; MASS SPECTROMETRY; SOLANUM TUBEROSUM; TEMPERATURE; TIME FACTORS;

EID: 33644872820     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/0-387-24980-X_23     Document Type: Article

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