Funder
Indian Council of Agricultural Research
Ministry of Food Processing Industries (IN)
National Horticulture Board (NHB), India
Agricultural and Processed Food Products Export Development Authority (APEDA), India
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science,Physiology
Reference301 articles.
1. Amrein TM, Bachmann S, Noti A, Biedermann M, Barbosa MF, Biedermann-Brem S, Grob K, Keiser A, Realini P, Escher F, Amado R (2003) Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems. J Agric Food Chem 51:5556–5560
2. Amrein TM, Schonbachler B, Rohner F, Lukac H, Schneider H, Keiser A, Escher F, Amado R (2004) Potential for acrylamide formation in potatoes: data from the 2003 harvest. Eur Food Res Technol 219:572–578
3. Anese M, Suman M, Nicoli MC (2009) Technological strategies to reduce acrylamide levels in heated foods. Food Eng Rev 1:169–179
4. Anese M, Suman M, Nicoli MC (2010) Acrylamide removal from heated foods. Food Chem 119:791–794
5. Anonymous (2003) Information on ways to lower the levels of acrylamide formed in food. Note of the meeting of experts on industrial contaminants in food. Acrylamide workshop, 20–21 October, 2003. http://ec.europa.eu/food/food/chemicalsafety/contaminants/acryl_guidance.pdf . Accessed 10 Jan 2015
Cited by
22 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献