The kinetics of acrylamide formation/elimination in asparagine-glucose systems at different initial reactant concentrations and ratios

Food Chemistry

Volumn 111, Issue 3, 2008, Pages 719-729

  De Vleeschouwer, Kristel ^a   Plancken, Iesel Van der ^a   Van Loey, Ann ^a   Hendrickx, Marc E ^a  

^a Faculty of Bioscience Engineering   (Belgium)

Author keywords

Acrylamide; Food; Kinetics; Reactant concentration; Reactant ratio; Thermal treatment

Indexed keywords

ACRYLAMIDE; ASPARAGINE; CARCINOGEN; GLUCOSE;

AMINO ACID ANALYSIS; ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; CHEMICAL CARCINOGENESIS; CHEMICAL REACTION KINETICS; CONCENTRATION RESPONSE; FOOD ANALYSIS; GLYCATION; HEAT; POTATO; REACTION ANALYSIS; SPECTROPHOTOMETRY;

EID: 46049088491     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.045     Document Type: Article

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