Acrylamide in French Fries: Influence of Free Amino Acids and Sugars-Reference-Cited by-同舟云学术

Acrylamide in French Fries: Influence of Free Amino Acids and Sugars

Published:2004-05-22 Issue:12 Volume:52 Page:3801-3806
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Becalski Adam¹,Lau Benjamin P.-Y.¹,Lewis David¹,Seaman Stephen W.¹,Hayward Stephen¹,Sahagian Michael¹,Ramesh Manoharan¹,Leclerc Yves¹

Affiliation:

1. Food Research Division, Address Locator 2203D, and Bureau of Biostatistics and Computer Applications, Address Locator 2203E, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada K1A 0L2; Potato Processing Technology Centre, McCain Foods Limited, Florenceville, New Brunswick, Canada E7L 3K5; and McCain Foods (Canada), Florenceville, New Brunswick, Canada E7L 1B2

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0349376

Reference26 articles.

1. Acrylamide: A Cooking Carcinogen?

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

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

4. International Agency for Research on Cancer.IARC Monographs on the Evaluation of Carcinogenic Risks to Humans; IARC: Lyon, France, 1994; Vol. 60, pp 389−433.

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