Nanomaterials Enabled and Bio/Chemical Analytical Sensors for Acrylamide Detection in Thermally Processed Foods: Advances and Outlook-Reference-Cited by-同舟云学术

Nanomaterials Enabled and Bio/Chemical Analytical Sensors for Acrylamide Detection in Thermally Processed Foods: Advances and Outlook

Published:2021-04-14 Issue:16 Volume:69 Page:4578-4603
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rayappa Mirinal Kumar¹,Viswanathan Priyanka A.¹,Rattu Gurdeep¹,Krishna P. Murali¹^ORCID

Affiliation:

1. Physics Research Group, Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM) (Deemed to be University, Under MOFPI, Government of India), Sonipat, Haryana, India, 131028

Funder

Ministry of Food Processing Industries

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c07956

Reference128 articles.

1. A review on the beneficial aspects of food processing

2. Chemistry, Biochemistry, and Safety of Acrylamide. A Review

3. Acrylamide is formed in the Maillard reaction

4. Acrylamide from Maillard reaction products

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