Investigation of Variations in the Acrylamide andNε-(Carboxymethyl) Lysine Contents in Cookies during Baking
Author:
Affiliation:
1. College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
Publisher
Wiley
Subject
Food Science
Reference38 articles.
1. A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: total risk calculation;Açar;J Food Engr,2010
2. Effect of pyridoxamine on acrylamide formation in a glucose/asparagine model system;Arribas-Lorenzo;J Agric Food Chem,2009
3. Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation;Arribas-Lorenzo;Eur Food Res Technol,2009
4. Determination of N-(carboxymethyl) lysine in food systems by ultra performance liquid chromatography-mass spectrometry;Assar;Amino Acids,2009
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