Acrylamide formation and its impact on the mechanism of the early Maillard reaction

Journal of Food and Nutrition Research

Volumn 48, Issue 1, 2009, Pages 1-7

  Yaylayan, Varoujan A ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Acrylamide; Amino acids; Azomethine ylide; Fructose; Glucose; Hydroxymethylfurfural; Maillard reaction; Oxazolidin 5 one; Saccharose (sucrose)

Indexed keywords

EID: 63549101313     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

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