Analysis of acrylamide and mechanisms of its formation in deep-fried products
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Reference19 articles.
1. Scientific Committee on Food, Opinion of the Scientific Committee on Food on new findings regarding the presence of acrylamide in food, expressed on 3 July 2002 (http://europa.eu.int/comm/food/fs/sc/scf/index_en.html).
2. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry
3. Chemistry of acrylamide bromination for trace analysis by gas chromatography and gas chromatography—mass spectrometry
4. Analysis of Residual Acrylamide In Field Crops
5. Acrylamide: A Cooking Carcinogen?
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