Artefact formation of formaldehyde in milk powders: Impact of analytical conditions

Author:

Bessaire Thomas,Savoy Marie-Claude,Tarres Adrienne,Mujahid Claudia,Goldmann Till,Perrin Irène,Mottier Pascal

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference43 articles.

1. Agency for toxic substances and Disease Registry - toxicological profile for formaldehyde;ATSDR,1999

2. Comparison of the formaldehyde content found in boiled and raw mince of frozen saithe using different analytical methods;Bechmann;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,1998

3. Effect of iron and lactose supplementation of milk on the Maillard reaction and tryptophan content;Birlouez-Aragon;Food Additives & Contaminants: Part A,1997

4. Determination of carbonyl compounds in cork agglomerates by GDME-HPLC-UV: Identification of the extracted compounds by HPLC-MS/MS;Brandao;Journal of Agricultural and Food Chemistry,2017

5. Formaldehyde stress responses in bacterial pathogens;Chen;Frontiers in Microbiology,2016

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