Novel techniques to prevent the formation of acrylamide in processed food-Reference-Cited by-同舟云学术

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Novel techniques to prevent the formation of acrylamide in processed food

Published:2006 Issue: Volume: Page:478-493
ISSN:
Container-title:Acrylamide and Other Hazardous Compounds in Heat-Treated Foods
language:
Short-container-title:

Author:

Shimoni E.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/X103426864038W32.pdf

Reference70 articles.

1. Control of the Maillard reaction in food systems;Ames;Trends in Food Science and Technology,1990

2. Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction;Amrein;Journal of Agricultural and Food Chemistry,2004

3. Acrylamide in foods: occurrence, sources, and modeling;Becalski;Journal of Agricultural and Food Chemistry,2003

4. Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread;Bråthen;Food Chemistry,2005

5. Addition of glycine reduces the content of acrylamide in cereal and potato products;Bråthen;Journal of Agricultural and Food Chemistry,2005

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