Investigation of acrylamide formation on bakery products using a crust-like model
Author:
Funder
TUBITAK
Hacettepe University
Publisher
Wiley
Subject
Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/mnfr.200800585/fullpdf
Reference27 articles.
1. Analysis of acrylamide, a carcinogen formed in heated foodstuffs;Tareke;J. Agric. Food Chem.,2002
2. Acrylamide is formed in the Maillard reaction;Mottram;Nature,2002
3. Acrylamide from Maillard reaction products;Stadler;Nature,2002
4. Why asparagine needs carbohydrates to generate acrylamide;Yaylayan;J. Agric. Food Chem.,2003
5. Acrylamide formation mechanism in heated foods;Zyzak;J. Agric. Food. Chem.,2003
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