Occurrence of acrylamide in selected foods and mitigation options

Food Additives and Contaminants

Volumn 24, Issue SUPPL. 1, 2007, Pages 13-25

  Amrein, Thomas M ^a   Andres, Luca ^a   Escher, Felix ^a   Amadó, Renato ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

3 aminopropionamide; Acrylamide; Almonds; Ammonium hydrogen carbonate; Asparaginase; Asparagine; Bakery; Dried fruit; Flour; Olives; Potatoes; Reduction

Indexed keywords

ACRYLAMIDE; AMMONIUM DERIVATIVE; ASPARAGINASE; ASPARAGINE; BICARBONATE; CARBOHYDRATE; PROPIONAMIDE DERIVATIVE;

ALMOND; BREAD; CLINICAL RESEARCH; CONCENTRATION (PARAMETERS); CONFERENCE PAPER; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PROCESSING; FRUIT; GAS CHROMATOGRAPHY; HEATING; MASS SPECTROMETRY; MOISTURE; OLIVE; POTATO; PRIORITY JOURNAL; TEMPERATURE;

ACRYLAMIDE; AMINO ACIDS; ASPARAGINASE; BREAD; CARBOXYLIC ACIDS; CARCINOGENS, ENVIRONMENTAL; FLOUR; FOOD CONTAMINATION; FRUIT; NUTS; OLEA; SODIUM BICARBONATE; SOLANUM TUBEROSUM; SUCROSE;

OLEACEAE; SOLANUM TUBEROSUM;

EID: 34547919245     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030701242558     Document Type: Conference Paper

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