Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion-Reference-Cited by-同舟云学术

Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion

Published:2022 Issue: Volume:5 Page:1118-1126
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Aktağ Işıl Gürsul,Hamzalıoğlu Aytül,Kocadağlı Tolgahan,Gökmen Vural^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

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4. A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates;Aktağ;J. Food Compos. Anal.,2020

5. Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems;Amrein;J. Agric. Food Chem.,2006

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