Study on formation of acrylamide in asparagine-sugar microwave heating systems using UPLC-MS/MS analytical method

Food Chemistry

Volumn 108, Issue 2, 2008, Pages 542-550

  Zhang, Yu ^a   Fang, Haoran ^a   Zhang, Ying ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Acrylamide; Asparagine; Microwave heating; Sugar; UPLC MS MS

Indexed keywords

ACRYLAMIDE; ASPARAGINE; FRUCTOSE; GLUCOSE; SUCROSE;

ANALYTIC METHOD; ARTICLE; HIGH TEMPERATURE PROCEDURES; LOW TEMPERATURE PROCEDURES; MATHEMATICAL MODEL; METHODOLOGY; MICROWAVE COOKING; TEMPERATURE DEPENDENCE; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY TANDEM MASS SPECTROMETRY;

EID: 38049043372     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.005     Document Type: Article

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