Acrylamide formation and antioxidant level in biscuits related to recipe and baking

Food Additives and Contaminants - Part A

Volumn 29, Issue 8, 2012, Pages 1230-1238

  Haase, N U ^a   Grothe, K H ^a   Matthaus B ^a   Vosmann, K ^a   Lindhauer, M G ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

acrylamide; antioxidants; biscuits; chromatography GC MS

Indexed keywords

AMIDES; AMINO ACIDS; AMMONIUM BICARBONATE; ANTIOXIDANTS; CHEMICAL CONTAMINATION; SODIUM BICARBONATE;

ACRYLAMIDES; ADVERSE HEALTH EFFECTS; ANTIOXIDANT CONCENTRATION; BISCUITS; CHROMATOGRAPHY - GC/MS; FERRIC REDUCING ABILITY OF PLASMAS; HEALTH PROMOTING COMPOUNDS; POTENTIAL IMPACTS;

BAKERIES;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ACRYLAMIDE; ANTIOXIDANT; ASPARAGINE; BICARBONATE;

ARTICLE; BISCUIT; CONTROLLED STUDY; FLOUR; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FOOD; FOOD PROCESSING; PRIORITY JOURNAL; TEMPERATURE;

TRITICUM AESTIVUM;

EID: 84864003009     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2012.690349     Document Type: Article

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