Relationship between antioxidants and acrylamide formation: A review-Reference-Cited by-同舟云学术

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Relationship between antioxidants and acrylamide formation: A review

Published:2013-05 Issue:2 Volume:51 Page:611-620
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Jin Cheng,Wu Xiaoqin,Zhang Ying

Funder

National Basic Research Program of China

National Project of Scientific and Technical Supporting Programs of China

Key Innovation Group Program of Zhejiang Province

Publisher

Elsevier BV

Subject

Food Science

Reference67 articles.

1. Investigation of acrylamide formation on bakery products using a crust-like model;Açar;Molecular Nutrition & Food Research,2009

2. The Maillard reaction;Ames,1992

3. Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems;Amrein;Journal of Agricultural and Food Chemistry,2006

4. Study of acrylamide mitigation in model system: Effect of pure phenolic compounds;Bassama;Food Chemistry,2010

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

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