Kinetics of Acrylamide Formation/Elimination Reactions as Affected by Water Activity-Reference-Cited by-同舟云学术

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Kinetics of Acrylamide Formation/Elimination Reactions as Affected by Water Activity

Published:2008-09-05 Issue:3 Volume:23 Page:722-728
ISSN:8756-7938
Container-title:Biotechnology Progress
language:en
Short-container-title:Biotechnol Progress

Author:

de Vleeschouwer Kristel,Plancken Iesel Van der,Van Loey Ann,Hendrickx Marc E.

Publisher

Wiley

Subject

Biotechnology

Reference38 articles.

1. De Bont , R. Van Larebeke , N. 2002 http://www.milieu-en-gezondheid.be/publicatiebord/rapporten/publicaties

2. 2002 http://ec.europa.eu/food/fs/sc/scf/out131_en.pdf.

3. Analysis of acrylamide, a carcinogen formed in heated foodstuffs;Tareke;J. Agric. Food Chem.,2002

4. Rosen J. D. 2002 http://www.acsh.org/docLib/20040330_acrylamide2002.pdf.

5. Acrylamide in foods: Occurrence, sources, and modeling;Becalski;J. Agric. Food Chem.,2003

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4. Influence of Seasonings and Spice Essential Oils on Acrylamide Production in a Low Moisture Model System;Foods;2022-12-08

5. Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee;International Journal of Food Science & Technology;2022-06-20

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