Acrylamide in food: mechanisms of formation and influencing factors during heating of foods-Reference-Cited by-同舟云学术

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Acrylamide in food: mechanisms of formation and influencing factors during heating of foods

Published:2002-01 Issue:4 Volume:46 Page:159-172
ISSN:1102-6480
Container-title:Scandinavian Journal of Nutrition
language:en
Short-container-title:Scandinavian Journal of Nutrition

Author:

Lingnert Hans¹,Grivas Spiros²,Jägerstad Margaretha³,Skog Kerstin⁴,Törnqvist Margareta⁵,Åman Per⁵

Affiliation:

1. SIK, The Swedish Institute for Food and Biotechnology, Goöteborg, Sweden

2. Department of Biosciences, Karolinska Institute and Södertörn University College, Stockholm, Sweden

3. Department of Food Science, University of Agricultural Sciences, Uppsala, Sweden

4. Department of Applied Nutrition and Food Chemistry, University of Lund, Sweden

5. Department of Environmental Chemistry, University of Stockholm, Sweden

Publisher

Informa UK Limited

Subject

Food Science,Medicine (miscellaneous)

Reference39 articles.

1. Protein adducts: quantitative and qualitative aspects of their formation, analysis and applications

2. Determination of Hemoglobin Adducts in Humans Occupationally Exposed to Acrylamide

3. Hemoglobin Adducts of Acrylamide and Acrylonitrile in Laboratory Workers, Smokers and Nonsmokers

4. Simultaneous Analysis of Hemoglobin Adducts of Acrylamide and Glycidamide by Gas Chromatography–Mass Spectrometry

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