The pathways for the removal of acrylamide in model systems using glycine based on the identification of reaction products

Food Chemistry

Volumn 128, Issue 2, 2011, Pages 442-449

  Liu, Jie ^a,b   Chen, Fang ^a   Man, Yong ^b   Dong, Jing ^c   Hu, Xiaosong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

^c Shimadzu International Trading Shanghai Co Ltd   (China)

Author keywords

Acrylamide; Amino acids; Glycine; Michael addition; Oxidation

Indexed keywords

ACRYLAMIDES; ADDITION PRODUCTS; GLYCINE; GLYOXYLIC ACIDS; HPLC-MS/MS; IMINODIACETIC ACID; INITIAL OXIDATION; MICHAEL ADDITIONS; MODEL SYSTEM;

ADDITION REACTIONS; AMIDES; OXIDATION; REACTION PRODUCTS;

AMINO ACIDS;

ACRYLAMIDE; DIGLYCINE; GLYCINE; GLYOXYLIC ACID;

ARTICLE; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ION TRAP MASS SPECTROMETRY; MICHAEL ADDITION; MODEL; NUCLEAR MAGNETIC RESONANCE; OXIDATION; REACTION ANALYSIS; TIME OF FLIGHT MASS SPECTROMETRY;

EID: 79955618762     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.051     Document Type: Article

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