Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems-Reference-Cited by-同舟云学术

Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems

Published:2003-07-30 Issue:18 Volume:51 Page:5556-5560
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Amrein Thomas M.¹,Bachmann Sandra¹,Noti Anja¹,Biedermann Maurus¹,Barbosa Melissa Ferraz¹,Biedermann-Brem Sandra¹,Grob Koni¹,Keiser Andreas¹,Realini Pietro¹,Escher Felix¹,Amadó Renato¹

Affiliation:

1. Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland, Official Food Control Authority of the Canton of Zurich, Zurich, Switzerland, Swiss College of Agriculture, Zollikofen, Switzerland, Zweifel Pomy-Chips AG, Spreitenbach, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034344v

Reference27 articles.

1. Determination of Hemoglobin Adducts in Humans Occupationally Exposed to Acrylamide

2. Hemoglobin Adducts of Acrylamide and Acrylonitrile in Laboratory Workers, Smokers and Nonsmokers

3. Acrylamide: A Cooking Carcinogen?

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

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

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