REDUCTION OF ACRYLAMIDE FORMATION IN BAKERY PRODUCTS BY APPLICATION OF ASPERGILLUS NIGER ASPARAGINASE-Reference-Cited by-同舟云学术

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REDUCTION OF ACRYLAMIDE FORMATION IN BAKERY PRODUCTS BY APPLICATION OF ASPERGILLUS NIGER ASPARAGINASE

Published:2005 Issue: Volume: Page:401-405
ISSN:
Container-title:Using Cereal Science and Technology for the Benefit of Consumers
language:
Short-container-title:

Author:

de Boer L.,Heeremans C.E.M.,Meima R.B.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/Q68241M654TH4L08.pdf

Reference3 articles.

1. Hemoglobin Adducts of Acrylamide and Acrylonitrile in laboratory workers, smokers and non-smokers;Bergmark;Chemical Research in Toxicology,1997

2. Chronic Toxicity and Oncogenicity Studies on Acrylamide Incorporated in the Drinking Water of Fischer 344 rats;Johnson;Toxicology and Applied Pharmacology,1986

3. Acrylamide is formed in the Maillard Reaction;Mottram;Nature,2002

Cited by 3 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. Delivering Health Benefits via Bakery Products;Baking Technology and Nutrition;2019-07-19

2. Functional Ingredients;Technology of Breadmaking;2015

3. Baking;Conventional and Advanced Food Processing Technologies;2014-10-03

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