Prediction of acrylamide content in potato chips using near-infrared spectroscopy-Reference-Cited by-同舟云学术

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Prediction of acrylamide content in potato chips using near-infrared spectroscopy

Published:2023-11 Issue: Volume:301 Page:122982
ISSN:1386-1425
Container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
language:en
Short-container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy

Author:

Xie Chuanqi,Wang Changyan^ORCID,Zhao Mengyao^ORCID,Zhao Liming

Publisher

Elsevier BV

Subject

Spectroscopy,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Reference31 articles.

1. Chemistry, biochemistry, and safety of acrylamide. A review;Friedman;J. Agri. Food Chem.,2003

2. Acrylamide neurotoxicity;Erkekoglu;Nutr. Neurosci.,2014

3. Food chemistry: Acrylamide from Maillard reaction products;Stadler;Nature,2002

4. Acrylamide is formed in the Maillard reaction;Mottram;Nature,2002

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1. Predicting calorific value and ash content of sand shrub using Vis-NIR spectra and various chemometrics;Renewable Energy;2024-09

2. Hyperspectral imaging for predicting and visualizing the acrylamide levels in roasted coffee;Microchemical Journal;2024-07

3. FT-IR spectroscopy coupled with HPLC for qualitative and quantitative analysis of different parts of Gentiana rigescens Franch.;Infrared Physics & Technology;2024-01

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