Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips

Food Chemistry

Volumn 116, Issue 1, 2009, Pages 34-39

  Zeng, Xiaohui ^a   Cheng, Ka Wing ^a   Jiang, Yue ^b   Lin, Zhi Xiu ^c   Shi, Jian Jun ^b,d   Ou, Shi Yi ^d   Chen, Feng ^a   Wang, Mingfu ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b Department of Biology   (Hong Kong)

^c CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

^d JINAN UNIVERSITY   (China)

Author keywords

Acrylamide; Chemical model system; Food model system; Fried potato strip; Vitamin

Indexed keywords

ACRYLAMIDE; ASCORBIC ACID; ASPARAGINE; BIOTIN; GLUCOSE; NICOTINIC ACID; PYRIDOXAMINE; PYRIDOXINE; VITAMIN;

ARTICLE; CHEMICAL MODEL; INHIBITION KINETICS; NONHUMAN; POTATO;

SOLANUM TUBEROSUM;

EID: 64449083004     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.093     Document Type: Article

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