Acrylamide in Baking Products: A Review Article

Food and Bioprocess Technology

Volumn 4, Issue 4, 2011, Pages 530-543

  Keramat, Javad ^a   LeBail, Alain ^b   Prost, Carole ^b   Jafari, Maryam ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

^b LUNAM UNIVERSITÉ   (France)

Author keywords

Acrylamide formation; Acrylamide review; Asparagine; Baking; Reducing sugars; Risk of acrylamide to health

Indexed keywords

ACRYLAMIDES; ASPARAGINE; BAKING; BAKING PRODUCTS; CHEMICAL FORMULAE; ECOTOXICITY; FREE AMINO ACIDS; GENOTOXICITIES; HEAT TREATED FOODS; HUMAN EXPOSURES; MATRIX; MOISTURE CONTENTS; NEUROTOXICITY; PROCESSING CONDITION; REDUCING SUGARS; TOXIC PROPERTIES;

AMIDES; AMINO ACIDS; BAKERIES; BAKERY PRODUCTS; CHEMICAL COMPOUNDS; HEALTH; HEALTH RISKS; SUGARS; THERMAL PROCESSING (FOODS); TOXICITY;

CHEMICAL CONTAMINATION;

SOLANUM TUBEROSUM;

EID: 79953683102     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0495-1     Document Type: Review

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