Acrylamide–asparagine relationship in baked/toasted wheat and rye breads

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 25, Issue 8, 2008, Pages 921-929

  Granby, Kit ^a   Nielsen, Nikoline Juul ^b   Hedegaard, Rikke V ^a   Christensen, Tue ^a   Kann, Mette ^c   Skibsted, Leif H ^b  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c Schulstad Bread A/S   (Denmark)

Author keywords

Acrylamide; Asparagine; Bread; Dietary; Intake; Rye; Toast; Wheat

Indexed keywords

ACRYLAMIDE; ASPARAGINE;

ADOLESCENT; ADULT; AGED; ARTICLE; BREAD; CHILD; CONTROLLED STUDY; DIETARY INTAKE; DOUGH; FERMENTATION; FLOUR; FOOD ANALYSIS; FOOD CONTAMINATION; HUMAN; POPULATION EXPOSURE; PRIORITY JOURNAL; RYE; WHEAT; DECARBOXYLATION; FOOD INTAKE; FOOD PROCESSING; HIGH TEMPERATURE;

ACRYLAMIDE; ASPARAGINE; BREAD; CARCINOGENS; COOKERY; DENMARK; DIET; FLOUR; FOOD TECHNOLOGY; HOT TEMPERATURE; HUMANS; MAILLARD REACTION; RISK ASSESSMENT; SECALE CEREALE; TRITICUM;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 47949110949     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/02652030801958905     Document Type: Article

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