Correlations between the Amounts of Free Asparagine and Saccharides Present in Commercial Cereal Flours in the United Kingdom and the Generation of Acrylamide during Cooking-Reference-Cited by-同舟云学术

Correlations between the Amounts of Free Asparagine and Saccharides Present in Commercial Cereal Flours in the United Kingdom and the Generation of Acrylamide during Cooking

Published:2008-07-15 Issue:15 Volume:56 Page:6145-6153
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hamlet Colin G.¹,Sadd Peter A.¹,Liang Li¹

Affiliation:

1. RHM Technology, The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QR, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf703743g

Reference36 articles.

1. Acrylamide: A Cooking Carcinogen?

2. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs

3. Verification of the findings of acrylamide in heated foods

4. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry

5. Dietary Acrylamide and Cancer Risk in Humans: A Review

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