Acrylamide in cocoa: a survey of acrylamide levels in cocoa and cocoa products sourced from the German market-Reference-Cited by-同舟云学术

Acrylamide in cocoa: a survey of acrylamide levels in cocoa and cocoa products sourced from the German market

Published:2018-02-19 Issue:8 Volume:244 Page:1381-1388
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Raters Marion,Matissek Reinhard

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-018-3051-2/fulltext.html

Reference20 articles.

1. BDSI (2017) Süßwarentaschenbuch 2016/2017—Struktur und Entwicklungstendenzen der Süßwarenindustrie der Bundesrepublik Deutschland—Eine wirtschaftliche Analyse. https://www.bdsi.de/fileadmin/redaktion/onlineshop/Inhaltsverzeichnis_BDSI-S%C3%BC%C3%9Fwarentaschenbuch__2017.pdf

2. EFSA (2012) Scientific Opinion on the substantiation of a health claim related to cocoa flavanols and maintenance of normal endothelium-dependent vasodilation pursuant to Article 13 (5) of Regulation (EC) No 1924/2006. EFSA J 10(7):2809

3. Matissek R, Baltes W (2016) Lebensmittelchemie, 8. Aufl. Springer, Berlin

4. Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M (2002) Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem 50(17):4998–5006

5. Raters M, Matissek R (2012) The big bang acrylamid—10 jahre acrylamid—rückblick und status quo. DEUT LEBENSM-RUNDSCH 108:184–189

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