Stability of acrylamide in model systems and its reactivity with selected nucleophiles

Author:

Adams An,Hamdani Samira,Lancker Fien Van,Méjri Slah,De Kimpe Norbert

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds;Adams;Chemical Reviews,2006

2. Belitz, H. -D., Grosch, W., Schieberle, P., (2004). Food chemistry. 3rd revised ed., Berlin Heidelberg: Springer-Verlag.

3. Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes;Biedermann;Mitteilungen aus Lebensmitteluntersuchung und Hygiene,2002

4. Addition of glycine reduces the content of acrylamide in cereal and potato products;Bråthen;Journal of Agricultural and Food Chemistry,2005

5. Acrylamide. Its preparation and properties;Carpenter;Journal of Applied Chemistry,1957

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