The relationship between acrylamide and various components during coffee roasting and effect of amino acids on acrylamide formation-Reference-Cited by-同舟云学术

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The relationship between acrylamide and various components during coffee roasting and effect of amino acids on acrylamide formation

Published:2021-03-09 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Hu Huihui¹²³,Liu Xiaoling¹²³,Jiang Lian¹²³,Zhang Qi¹²³,Zhang Haide¹²³^ORCID

Affiliation:

1. College of Food Science and Engineering Hainan University Haikou China

2. Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Haikou China

3. Key Laboratory of Food Nutrition and Functional Food of Hainan Province Haikou China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15421

Reference34 articles.

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

2. Investigations on the Promoting Effect of Ammonium Hydrogencarbonate on the Formation of Acrylamide in Model Systems

3. Acrylamide removal from heated foods

4. Fate of acrylamide during coffee roasting and in vitro digestion assessed with carbon 14- and carbon 13-labeled materials

5. Determination of Acrylamide during Roasting of Coffee

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Predicting best planting location and coffee cup quality from chemical parameters: An evaluation of raw Arabica coffee beans from São Paulo over two harvests;Food Research International;2024-11

2. Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices;Journal of Food Protection;2024-09

3. Insights into acrylamide and furanic compounds in coffee with a focus on roasting methods and additives;Food Research International;2024-09

4. Food process contaminants: formation, occurrence, risk assessment and mitigation strategies – a review;Food Additives & Contaminants: Part A;2024-07-22

5. Characterization of Key Aroma Compounds and Main Contributing Amino Acids in Hot-Pressed Oil Prepared from Various Peanut Varieties;Molecules;2024-04-24

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