Acrylamide, 5-hydroxymethylfurfural and Nε-carboxymethyl-lysine in coffee substitutes and instant coffees

Food Additives and Contaminants - Part A

Volumn 31, Issue 4, 2014, Pages 593-604

  Loaëc, Grégory ^a   Jacolot, Philippe ^a   Helou, Cynthia ^a   Niquet Léridon, Céline ^a   Tessier, Frédéric J ^a  

^a INSTITUT POLYTECHNIQUE LASALLE BEAUVAIS   (France)

Author keywords

5 hydroxymethylfurfural; acrylamide; chicory; coffee substitute; HPLC MS MS; instant coffee; Maillard reaction products

Indexed keywords

AMIDES; AMINO ACIDS; INTEGRATED CIRCUITS; PROTEINS;

5 HYDROXYMETHYL FURFURALS; ACRYLAMIDES; CHICORY; COFFEE SUBSTITUTES; HPLC-MS/MS; MAILLARD REACTION PRODUCTS;

CHEMICAL CONTAMINATION;

5 HYDROXYMETHYLFURFURAL; 6 N CARBOXYMETHYLLYSINE; ACRYLAMIDE; 5-HYDROXYMETHYLFURFURAL; COFFEE; FURFURAL; LYSINE; N(6)-CARBOXYMETHYLLYSINE;

ANALYTIC METHOD; ARTICLE; CHICORY; COFFEE; CONSUMER; EXPOSURE; FOOD COMPOSITION; FOOD PROCESSING; PRIORITY JOURNAL; PROTEIN CONTENT; QUANTITATIVE ANALYSIS; ANALOGS AND DERIVATIVES; ANALYSIS; CHEMISTRY; FOOD ANALYSIS; FOOD CONTAMINATION; REPRODUCIBILITY;

CICHORIUM INTYBUS;

ACRYLAMIDE; COFFEE; FOOD ANALYSIS; FOOD CONTAMINATION; FURALDEHYDE; LYSINE; REPRODUCIBILITY OF RESULTS;

EID: 84899506645     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2014.885661     Document Type: Article

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