Acrylamide in Foods: Chemistry and Analysis. A Review

Food and Bioprocess Technology

Volumn 4, Issue 3, 2011, Pages 340-363

  Keramat, Javad ^a   LeBail, Alain ^b   Prost, Carole ^b   Soltanizadeh, Nafiseh ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

^b LUNAM UNIVERSITÉ   (France)

Author keywords

Acrylamide analysis; Acrylamide chemistry; Mechanism of acrylamide formation

Indexed keywords

ACRYLAMIDES; AMADORI COMPOUND; AMINO GROUP; ANALYTICAL METHOD; ANALYTICAL PROCEDURE; CARBONYL GROUPS; CHEMICAL MECHANISM; CHROMATOGRAPHIC METHODS; CHROMATOGRAPHIC TECHNIQUES; FORMATION MECHANISM; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; RAPID SCREENING; REDUCING SUGARS; SCHIFF-BASE; STRUCTURAL GROUPS; TANDEM MASS SPECTROMETRY; THERMAL TREATMENT; TOXIC EFFECT; WIDE SPECTRUM;

ALDEHYDES; AMIDES; AMINO ACIDS; CHEMICAL REACTIONS; CHROMATOGRAPHIC ANALYSIS; FUNCTIONAL GROUPS; GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; SUGARS;

CHEMICAL CONTAMINATION;

EID: 79951512703     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0470-x     Document Type: Review

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