Reduction of acrylamide and its kinetics by addition of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) in asparagine-glucose microwave heating system

Journal of Food Science

Volumn 73, Issue 2, 2008, Pages

  Zhang, Yu ^a   Ying, Tiejin ^a   Zhang, Ying ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Acrylamide; Antioxidant; Bamboo; Green tea; Kinetics; Reduction

Indexed keywords

ACRYLAMIDE; ANTIOXIDANT; ASPARAGINE; CARCINOGEN; GLUCOSE; PLANT EXTRACT;

ARTICLE; CHEMISTRY; FOOD CONTAMINATION; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; KINETICS; METHODOLOGY; MICROWAVE RADIATION; OXIDATION REDUCTION REACTION; PLANT LEAF; SASA; TANDEM MASS SPECTROMETRY; TEA;

ACRYLAMIDE; ANTIOXIDANTS; ASPARAGINE; CARCINOGENS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD CONTAMINATION; FOOD HANDLING; GLUCOSE; HUMANS; KINETICS; MICROWAVES; OXIDATION-REDUCTION; PLANT EXTRACTS; PLANT LEAVES; SASA; TANDEM MASS SPECTROMETRY; TEA;

EID: 39749113749     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00619.x     Document Type: Article

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