Impact of pH on the Kinetics of Acrylamide Formation/Elimination Reactions in Model Systems-Reference-Cited by-同舟云学术

Impact of pH on the Kinetics of Acrylamide Formation/Elimination Reactions in Model Systems

Published:2006-09-02 Issue:20 Volume:54 Page:7847-7855
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

De Vleeschouwer Kristel¹,Van der Plancken Iesel¹,Van Loey Ann¹,Hendrickx Marc E.¹

Affiliation:

1. Laboratory of Food Technology, Center for Microbial and Food Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0611264

Reference36 articles.

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

2. Acrylamide is formed in the Maillard reaction

3. Acrylamide from Maillard reaction products

4. Acrylamide Formation Mechanism in Heated Foods

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