Relationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: A survey of Spanish breakfast cereals

Molecular Nutrition and Food Research

Volumn 50, Issue 8, 2006, Pages 756-762

  Rufián Henares, José A ^a   Delgado Andrade, Cristina ^a   Morales, Francisco J ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Acrylamide; Breakfast cereals; Browning; Furosine; HMF

Indexed keywords

5 HYDROXYMETHYLFURFURAL; 5-HYDROXYMETHYLFURFURAL; ACRYLAMIDE; DRUG DERIVATIVE; FURFURAL; FUROSINE; LYSINE;

ARTICLE; CEREAL; CHEMISTRY; FOOD HANDLING; GLYCATION; HEAT; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; SPAIN;

ACRYLAMIDE; CEREALS; CHROMATOGRAPHY, LIQUID; FOOD HANDLING; FURALDEHYDE; HEAT; LYSINE; MAILLARD REACTION; MASS SPECTROMETRY; SPAIN;

TRITICUM AESTIVUM;

EID: 33748422335     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200600039     Document Type: Article

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