Assessment of the Determination of Azodicarbonamide and Its Decomposition Product Semicarbazide: Investigation of Variation in Flour and Flour Products-Reference-Cited by-同舟云学术

Assessment of the Determination of Azodicarbonamide and Its Decomposition Product Semicarbazide: Investigation of Variation in Flour and Flour Products

Published:2011-08-05 Issue:17 Volume:59 Page:9313-9318
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ye Jing¹,Wang Xiang-Hong¹,Sang Ya-Xin¹,Liu Qian²

Affiliation:

1. Department of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, People's Republic of China

2. Extry-Exit Inspection and Quarantine Bureau, Baoding 071001, Hebei, 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/jf201819x

Reference15 articles.

1. Semicarbazide Formation in Flour and Bread

2. European Food Safety Authority Document. “Advice of the ad hoc expert group set up to advise the EFSA on the possible occurrence of semicarbazide in packaged foods—28 July 2003”;http://www.efsa.eu.int/science/afc/afc_documents/catindex_en.html; August 15, 2003.

3. Cereal Flours and Related Products. Code of Federal Regulations. 2004, Parts 137.105 and 137.200, Title 21.

4. Semicarbazide Formation in Azodicarbonamide-Treated Flour: A Model Study

5. Semicarbazide in Canadian bakery products

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