Influence of processing conditions on acrylamide content in black ripe olives

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 6, 2008, Pages 2021-2027

  Casado, Francisco J ^a   Montaño, Alfredo ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Acrylamide; Black ripe olives; Olive cultivar; Processing; Sterilization

Indexed keywords

ACRYLAMIDE; AMINO ACID; BROMINE; CARBOHYDRATE;

ARTICLE; CHEMISTRY; FOOD HANDLING; FRUIT; MASS FRAGMENTOGRAPHY; METHODOLOGY; OLIVE TREE; PH; SENSITIVITY AND SPECIFICITY;

ACRYLAMIDE; AMINO ACIDS; BROMINE; CARBOHYDRATES; FOOD HANDLING; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN-ION CONCENTRATION; OLEA; SENSITIVITY AND SPECIFICITY;

OLEACEAE;

EID: 41849124213     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072960b     Document Type: Article

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