Investigation of Variations in the Acrylamide and Nε-(Carboxymethyl) Lysine Contents in Cookies during Baking

Journal of Food Science

Volumn 79, Issue 5, 2014, Pages

  Cheng, Lu ^a   Jin, Cheng ^a   Zhang, Ying ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Acrylamide; Antioxidant activity; Cookies; Maillard reaction

Indexed keywords

ACRYLAMIDE; ANTIOXIDANT; LYSINE; N(6)-CARBOXYMETHYLLYSINE;

ANALOGS AND DERIVATIVES; ANALYSIS; BREAD; COOKING; DIET; FOOD CONTAMINATION; GLYCATION; HEAT; HUMAN; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

ACRYLAMIDE; ANTIOXIDANTS; BREAD; CHROMATOGRAPHY, LIQUID; COOKING; DIET; FOOD CONTAMINATION; HOT TEMPERATURE; HUMANS; LYSINE; MAILLARD REACTION; MASS SPECTROMETRY;

EID: 84899897363     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12450     Document Type: Article

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