Effect of Pyridoxamine on Acrylamide Formation in a Glucose/Asparagine Model System-Reference-Cited by-同舟云学术

Effect of Pyridoxamine on Acrylamide Formation in a Glucose/Asparagine Model System

Published:2009-01-14 Issue:3 Volume:57 Page:901-909
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Arribas-Lorenzo Gema¹,Morales Francisco J.¹

Affiliation:

1. Consejo Superior de Investigaciones Científicas, Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (formerly Instituto del Frío), José Antonio Novais 10, 28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf802870t

Reference35 articles.

1. FAO/WHO. Joint FAO/WHO Expert Committee on Food Additives: Summary and conclusions report from sixty-fourth meeting, Rome, 8−17 Feb 2005; available atftp://ftp.fao.org/es/esn/jecfa/jecfa64_summary.pdf.

2. Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide

3. Acrylamide is formed in the Maillard reaction

4. Acrylamide Formation Mechanism in Heated Foods

5. In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction

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