Author:
Gökmen Vural,Palazoğlu Tunç Koray
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference59 articles.
1. Ahn JS, Castle L, Clarke DB, Lloyd AS, Philo MR, Speck DR. Verification of the findings of acrylamide in heated foods. Food Addit Contam 2002;19(12):1116–24.
2. Arisseto AP, Toledo MC, Govaert Y, Van Loco J, Fraselle S, Weverbergh E, et al. Determination of acrylamide levels in selected foods in Brazil. Food Addit Contam 2007;24(3):236–41.
3. Becalski A, Lau B P-Y, Lewis D & Seaman S. Acrylamide in foods: occurrence, sources and modeling. J Agric Food Chem 2003;51:802–8.
4. Biedermann M, Grob K. Model studies on acrylamide formation in potato, wheat flour and corn starch; ways to reduce acrylamide contents in bakery ware. Mitt Geb Lebensm Unters Hyg 2003;94:406–22.
5. Biedermann M, Biedermann-Brem S, Noti A, Grob K. Methods for determining the potential of acrylamide formation and its elimination in raw materials for food preparation, such as potatoes. Mitt Geb Lebensm Unters Hyg 2002a;93:653–67.
Cited by
96 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