Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings

Food Additives and Contaminants

Volumn 24, Issue 3, 2007, Pages 242-251

  Zhang, Yu ^a   Xu, Weizhong ^a   Wu, Xiaoqin ^a   Zhang, Xiaoling ^a   Zhang, Ying ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Acrylamide; Antioxidant from bamboo leaves (AOB); Fried chicken wings; Liquid chromatography coupled with tandem mass spectrometry detection (LC MS MS); Reduction

Indexed keywords

ACRYLAMIDE; ANTIOXIDANT; FLAVONOID; FOOD ADDITIVE;

ARTICLE; CHEMICAL ANALYSIS; CHICKEN; CONTROLLED STUDY; COOKED FOOD; FLAVOR; FOOD ANALYSIS; FOOD COATING; FOOD COMPOSITION; FRYING; HUMAN; HUMAN EXPERIMENT; LIQUID CHROMATOGRAPHY; NONHUMAN; NORMAL HUMAN; ODOR; PLANT LEAF; PRIORITY JOURNAL; PROCESS OPTIMIZATION; REDUCTION; SENSORY EVALUATION; TANDEM MASS SPECTROMETRY; TASTE DISCRIMINATION;

ACRYLAMIDE; ANIMALS; ANTIOXIDANTS; CARCINOGENS; CHICKENS; COLOR; COOKERY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; HEAT; MEAT; ODORS; PLANT EXTRACTS; PLANT LEAVES; SASA; TANDEM MASS SPECTROMETRY; TASTE;

EID: 33847114859     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030601064839     Document Type: Article

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