Semicarbazide Formation in Flour and Bread-Reference-Cited by-同舟云学术

Semicarbazide Formation in Flour and Bread

Published:2008-02-27 Issue:6 Volume:56 Page:2064-2067
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Noonan Gregory O.¹,Begley Timothy H.¹,Diachenko Gregory W.¹

Affiliation:

1. Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 5100 Paint Branch Parkway, College Park, Maryland 20740

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf073198g

Reference11 articles.

1. European Food Safety Authority Document, “Additional advice on semicarbazide, in particular related to baby food ad hoc expert group meeting 9 October 2003”;http://www.efsa.eu.int/science/afc/afc_documents/catindex_en.html, accessed Oct 14, 2003.

2. European Food Safety Authority Document, “Advice of the ad hoc expert group set up to advise the EFSA on the possible occurrence of semicarbazide in packaged foods - 28 July 2003”;http://www.efsa.eu.int/science/afc/afc_documents/catindex_en.html, accessed Aug 15, 2003.

3. Semicarbazide is a minor thermal decomposition product of azodicarbonamide used in the gaskets of certain food jars

4. Implications of the use of semicarbazide as a metabolic target of nitrofurazone contamination in coated products

5. Semicarbazide Formation in Azodicarbonamide-Treated Flour: A Model Study

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