The pathways for the removal of acrylamide in model systems using glycine based on the identification of reaction products-Reference-Cited by-同舟云学术

The pathways for the removal of acrylamide in model systems using glycine based on the identification of reaction products

Published:2011-09 Issue:2 Volume:128 Page:442-449
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Jie,Chen Fang,Man Yong,Dong Jing,Hu Xiaosong

Funder

National Natural Science Funds

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

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3. Correlation between acrylamide contents and antioxidant capacities of spice extracts in a model potato matrix;Ciesarová;Journal of Food Nutrition Research,2008

4. Effects of genotype and environment on free amino acid levels in wheat grain: Implications for acrylamide formation during processing;Curtis;Journal of Agricultural and Food Chemistry,2009

5. Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysis;De Vleeschouwer;Journal of Agricultural and Food Chemistry,2008

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