Acrylamide Formation Mechanism in Heated Foods
Author:
Affiliation:
1. The Procter & Gamble Company, Winton Hill Business Center, 6210 Center Hill Avenue, Cincinnati, Ohio 45224
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf034180i
Reference10 articles.
1. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
2. FAO/WHO Counsultation on Health Implications of Acrylamide in Food, Geneva, June 25−27, 2002: http://www.who.int/fsf/Acrylamide/SummaryreportFinal.pdf.
3. Acrylamide is formed in the Maillard reaction
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