Effect of extraction pH on acrylamide content in fresh and stored rye crisp bread

Journal of Food Composition and Analysis

Volumn 21, Issue 4, 2008, Pages 351-355

  Mustafa, Arwa ^a   Kamal Eldin, Afaf ^a   Petersson, Erik V ^b,c   Andersson, Roger ^a   Åman, Per ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b UPPSALA UNIVERSITY   (Sweden)

^c NATIONAL FOOD ADMINISTRATION   (Sweden)

Author keywords

Acrylamide; Extraction pH; Food safety; Rye crisp bread; Storage; Toxic element in food; Water extractable acrylamide contents

Indexed keywords

SECALE CEREALE;

EID: 42749086909     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.01.003     Document Type: Article

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