A review of acrylamide: an industry perspective on research, analysis, formation, and control.
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Reducing the potential for processing contaminant formation in cereal productsBiomass in the manufacture of industrial products--the use of proteins and amino acids.Effects of abiotic stress and crop management on cereal grain composition: implications for food quality and safety.Current status of acrylamide research in food: measurement, safety assessment, and formation.Formation and reduction of acrylamide in Maillard reaction: a review based on the current state of knowledge.Occurrence of acrylamide in selected foods and mitigation options.Genetic and agronomic approaches to decreasing acrylamide precursors in crop plants.Acrylamide in fried and roasted potato products: a review on progress in mitigation.Acrylamide in cereal and cereal products: a review on progress in level reduction.Acrylamide in coffee: review of progress in analysis, formation and level reduction.Options for legal measures to reduce acrylamide contents in the most relevant foods.Changes in Free Amino Acid Concentration in Rye Grain in Response to Nitrogen and Sulfur Availability, and Expression Analysis of Genes Involved in Asparagine Metabolism.In-house-validated liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for survey of acrylamide in various processed foods from Korean marketAcrylamide: formation, occurrence in food products, detection methods, and legislation.Acrylamide analysis in food by liquid chromatographic and gas chromatographic methods.Amino Acid Degradations Produced by Lipid Oxidation Products.Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods.Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time.Effect of radio frequency postdrying of partially baked cookies on acrylamide content, texture, and color of the final product.Acrylamide elution from roasted barley grains into mugicha and its formation during roasting.Effect of garlic powder on acrylamide formation in a low-moisture model system and bread baking.Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies.Cloning and sequence analysis of the heat-stable acrylamidase from a newly isolated thermophilic bacterium, Geobacillus thermoglucosidasius AUT-01.Reduction of acrylamide level through blanching with treatment by an extremely thermostable L-asparaginase during French fries processing.Dietary exposure to acrylamide from potato crisps to the Spanish population.Effect of pre-harvest sprouting on physicochemical changes of proteins in wheat.Acrylamide content distribution and possible alternative ingredients for snack foods.Sensory properties of under-roasted coffee beverages.Determination of acrylamide in foods by pressurized fluid extraction and liquid chromatography-tandem mass spectrometry used for a survey of Spanish cereal-based foods.Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.Risk-benefit considerations of mitigation measures on acrylamide content of foods--a case study on potatoes, cereals and coffee.Survey of acrylamide in Turkish foods by an in-house validated LC-MS method.Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting.Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage.Sensitive isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry method for the determination of acrylamide in chocolate.Update on acrylamide levels in food from monitoring years 2007 to 2010Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings.Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systems.Direct determination of acrylamide in food by gas chromatography with nitrogen chemiluminescence detection.An eco-friendly, quick and cost-effective method for the quantification of acrylamide in cereal-based baby foods.
P2860
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P2860
A review of acrylamide: an industry perspective on research, analysis, formation, and control.
description
2004 nî lūn-bûn
@nan
2004年の論文
@ja
2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
@wuu
2004年论文
@zh
2004年论文
@zh-cn
name
A review of acrylamide: an ind ...... lysis, formation, and control.
@ast
A review of acrylamide: an ind ...... lysis, formation, and control.
@en
type
label
A review of acrylamide: an ind ...... lysis, formation, and control.
@ast
A review of acrylamide: an ind ...... lysis, formation, and control.
@en
prefLabel
A review of acrylamide: an ind ...... lysis, formation, and control.
@ast
A review of acrylamide: an ind ...... lysis, formation, and control.
@en
P2093
P2860
P1476
A review of acrylamide: an ind ...... lysis, formation, and control.
@en
P2093
Alfred Studer
Dan Tallmadge
David Silvani
Detflef Müller
Dominique Taeymans
Hans Lingnert
Imre Blank
John O'Brien
Marianne Lindblom
P2860
P304
P356
10.1080/10408690490478082
P577
2004-01-01T00:00:00Z