Acrylamide in coffee: Review of progress in analysis, formation and level reduction

Food Additives and Contaminants

Volumn 24, Issue SUPPL. 1, 2007, Pages 60-70

  Guenther, Helmut ^a   Anklam, Elke ^b   Wenzl, Thomas ^b   Stadler, Richard H ^c  

^a Kraft Foods   (Germany)

^b JOINT RESEARCH CENTRE   (Italy)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Acrylamide; Analysis; Coffee; Exposure; Formation; Mitigation

Indexed keywords

ACRYLAMIDE;

ANTIOXIDANT ACTIVITY; COFFEE; CONCENTRATION (PARAMETERS); CONFERENCE PAPER; CONTROLLED STUDY; COOKING; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PROCESSING; FOOD STORAGE; GERMANY; NUTRITIONAL VALUE; ORGANOLEPTIC PROPERTY; PRIORITY JOURNAL; RISK BENEFIT ANALYSIS; WORKSHOP;

EID: 34547874276     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030701243119     Document Type: Conference Paper

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