Acrylamide formation is prevented by divalent cations during the Maillard reaction

Author:

Gökmen Vural,Şenyuva Hamide Z.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Acrylamide in foods: occurrence, sources and modeling;Becalski;Journal of Agricultural and Food Chemistry,2003

2. Model studies on acrylamide formation in potato, wheat flour and corn starch; ways to reduce acrylamide contents in bakery ware;Biedermann;Mitt. Geb. Lebensm. Unters. Hyg.,2003

3. Correlation of acrylamide generation in thermally processed model systems of asparagine and glucose with color formation, amounts of pyrazines formed, and antioxidative properties of extracts;Ehling;Journal of Agricultural and Food Chemistry,2005

4. Elder, V.A., Fulcher, J.G., Leung, H.K., & Topor, M.G. (2005) Method for reducing acrylamide formation in thermally processed foods such as snack foods and bakery products. US Pat. Appl. Publ., 27 pp, Cont.-in-part of US Ser. No. 372,738. CODEN: USXXCO US 2005064084 A1 20050324 Patent written in English. Application: US 2004-929922 20040830.

5. Measurement of acrylamide and its precursors in potato, wheat, and rye model systems;Elmore;Journal of Agricultural and Food Chemistry,2005

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