Formation of carcinogenic 4(5)-methylimidazole in caramel model systems: A role of sulphite

Food Chemistry

Volumn 136, Issue 3-4, 2013, Pages 1165-1168

  Lee, Kwang Geun ^a   Jang, Haewon ^b   Shibamoto, Takayuki ^b  

^a Dongguk University   (South Korea)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Caramel colour; Carcinogenic 4(5) methylimidazole; Maillard reaction; Sulphite

Indexed keywords

D-GLUCOSE; MAILLARD REACTION; METHYLIMIDAZOLE; MODEL SYSTEM; PYRAZINES; SULPHITE;

COLOR;

4(5) METHYLIMIDAZOLE; CARAMEL COLOR; CARCINOGEN; FOOD DYE; IMIDAZOLE DERIVATIVE; PYRAZINE; SULFITE; UNCLASSIFIED DRUG;

ARTICLE; COLOR; CONCENTRATION (PARAMETERS); HEATING;

CANDY; CARCINOGENS; FOOD COLORING AGENTS; IMIDAZOLES; MODELS, CHEMICAL; SULFITES;

EID: 84867789660     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.025     Document Type: Article

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