Importance of oil degradation components in the formation of acrylamide in fried foodstuffs

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 15, 2008, Pages 6141-6144

  Mestdagh, Frédéric ^a   Castelein, Pieter ^a   Van Peteghem, Carlos ^a   De Meulenaer, Bruno ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Acrylamide formation; Food; LC MS MS; Modeling; Oil degradation

Indexed keywords

ACROLEIN; ACRYLAMIDE; ASPARAGINE; CARBOHYDRATE; VEGETABLE OIL;

CHEMISTRY; CONFERENCE PAPER; FOOD; FOOD HANDLING; HEAT; SYNTHESIS;

ACROLEIN; ACRYLAMIDE; ASPARAGINE; CARBOHYDRATES; FOOD; FOOD HANDLING; HEAT; PLANT OILS;

EID: 50449083940     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf073049y     Document Type: Conference Paper

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