Determination of Acrylamide during Roasting of Coffee-Reference-Cited by-同舟云学术

Determination of Acrylamide during Roasting of Coffee

Published:2008-07-15 Issue:15 Volume:56 Page:6081-6086
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bagdonaite Kristina¹,Derler Karin¹,Murkovic Michael¹

Affiliation:

1. Institute for Food Chemistry and Technology, Graz University of Technology, Petersgasse 12/2, A-8010 Graz, Austria

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf073051p

Reference23 articles.

1. Profile and levels of bioactive amines in green and roasted coffee

2. Optimization of the roasting of robusta coffee (C. canephora conillon) using acceptability tests and RSM

3. International Agency for Cancer Research.Some Naturally Occurring Substances: Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins;IARC:Lyon, France, 1993; Vol.56, pp163−242.

4. Advances in Experimental Medicine and Biology 561;Friedman M.,2005

Cited by 107 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Acrylamide in coffee: Strategies, research and future perspectives;Food Control;2024-09

2. Insights into acrylamide and furanic compounds in coffee with a focus on roasting methods and additives;Food Research International;2024-09

3. Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels;Foods;2024-03-01

4. Acrylamide in heat-treated carbohydrate-rich foods in Turkey;Food Additives & Contaminants: Part B;2024-02-29

5. Effects of cooking methods and temperatures on quality and safety of dried red peppers (Capsicum annuum L.);LWT;2024-01