Formation of acrylamide at temperatures lower than 100°C: The case of prunes and a model study

Food Additives and Contaminants - Part A

Volumn 28, Issue 6, 2011, Pages 726-730

  Becalski, A ^a   Brady, B ^a   Feng, S ^a   Gauthier, B R ^a   Zhao, T ^a  

^a FOOD RESEARCH DIVISION   (Canada)

Author keywords

Acrylamide; Fruit; Fruit juices; Liquid chromatography mass spectrometry; Survey

Indexed keywords

AMINO ACIDS; DRYING; FRUIT JUICES; FRUITS; LIQUID CHROMATOGRAPHY; SURVEYING;

ACRYLAMIDES; CLOSED VESSELS; DRYING CONDITION; LIQUID CHROMATOGRAPHY/MASS SPECTROMETRY; MODEL STUDY; OPEN-VESSEL; WET CONDITIONS;

AMIDES;

ACRYLAMIDE;

ARTICLE; CANADA; FOOD ANALYSIS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PLUM; PRIORITY JOURNAL; TEMPERATURE SENSITIVITY;

PRUNUS DOMESTICA;

EID: 79958001606     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2010.535217     Document Type: Article

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