Acrylamide in Caribbean foods - Residual levels and their relation to reducing sugar and asparagine content

Food Chemistry

Volumn 133, Issue 2, 2012, Pages 451-457

  Bent, Grace Anne ^a   Maragh, Paul ^b   Dasgupta, Tara ^b  

^a UNIVERSITY OF THE WEST INDIES   (Trinidad and Tobago)

^b UNIVERSITY OF THE WEST INDIES   (Jamaica)

Author keywords

Acrylamide; Asparagine; Caribbean; GC MS; Reducing sugars

Indexed keywords

ACRYLAMIDES; ASPARAGINE; CARIBBEAN; GC/MS; REDUCING SUGARS;

AMIDES; AMINO ACIDS; CHEMICAL ANALYSIS; FRUITS; GAS CHROMATOGRAPHY; SUGARS; THERMAL PROCESSING (FOODS);

CHEMICAL CONTAMINATION;

ACRYLAMIDE; ASPARAGINE; SUGAR; CARBOHYDRATE;

ARTICLE; BANANA; BREADFRUIT; CENTRAL AMERICA; CEREAL; CONTROLLED STUDY; FOOD ANALYSIS; HUMAN; LIMIT OF DETECTION; MASS FRAGMENTOGRAPHY; RAW FOOD; ANALYSIS; CARIBBEAN; CHEMISTRY; FOOD; FOOD CONTAMINATION; PROCEDURES;

ARTOCARPUS ALTILIS;

ACRYLAMIDE; ASPARAGINE; CARBOHYDRATES; CARIBBEAN REGION; FOOD; FOOD CONTAMINATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LIMIT OF DETECTION;

EID: 84858291598     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.067     Document Type: Article

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