Effects of Fruit Extracts on the Formation of Acrylamide in Model Reactions and Fried Potato Crisps-Reference-Cited by-同舟云学术

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Effects of Fruit Extracts on the Formation of Acrylamide in Model Reactions and Fried Potato Crisps

Published:2009-11-19 Issue:1 Volume:58 Page:309-312
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cheng Ka-Wing¹,Shi Jian-Jun²³,Ou Shi-Yi³,Wang Mingfu¹,Jiang Yue²

Affiliation:

1. School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong

2. Kwong Living Trust Food Safety and Analysis Laboratory and Department of Biology, Hong Kong Baptist University, Kowloon Tong, Hong Kong

3. Department of Food Science and Engineering, College of Science and Technology, Jinan University, Guangzhou, People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf902529v

Reference22 articles.

1. Thermally Generated 3-Aminopropionamide as a Transient Intermediate in the Formation of Acrylamide

2. Acrylamide is formed in the Maillard reaction

3. Acrylamide Formation Mechanism in Heated Foods

4. In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction

5. Acrylamide: a review of its genotoxicity and an assessment of heritable genetic risk

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2. Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System;Foods;2024-09-06

3. Tannin impregnation pre-treatment of potatoes as a valuable strategy for acrylamide, monochloropropanediol and glycidol mitigation in chips and frying oil;LWT;2024-09

4. Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods;Foods;2024-08-30

5. Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices;Comprehensive Reviews in Food Science and Food Safety;2024-08-13

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