Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 168-174

  Gökmen, Vural ^a   Kocadaǧli, Tolgahan ^a   Göncüoǧlu, Neslihan ^a   Mogol, Burçe Ataç ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

3 Aminopropionamide; 5 Hydroxymethyl 2 furfural; Acrylamide; Maillard reaction; Sugar dehydration

Indexed keywords

ALDEHYDES; AMINO ACIDS; FURFURAL; GLUCOSE; HEATING; MASS SPECTROMETRY; METHANOL;

3-AMINOPROPIONAMIDE; 5-HYDROXYMETHYL-2-FURFURAL; ACRYLAMIDES; ELEVATED TEMPERATURE; HIGH RESOLUTION MASS SPECTROMETRY; KINETIC DATA; MAILLARD REACTION; MODEL STUDY; MODEL SYSTEM;

AMIDES;

5 HYDROXYMETHYLFURFURAL; ACRYLAMIDE; ASPARAGINE; GLUCOSE; 5-HYDROXYMETHYLFURFURAL; FURFURAL;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL MODIFICATION; CHEMICAL REACTION; CHEMICAL STRUCTURE; GLYCATION; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MODEL; SUGAR DEHYDRATION; SYNTHESIS; ANALOGS AND DERIVATIVES; CHEMISTRY; FOOD HANDLING; PROCEDURES;

ACRYLAMIDE; ASPARAGINE; FOOD HANDLING; FURALDEHYDE;

EID: 84355161606     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.048     Document Type: Article

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