Formation of acrylamide in heated potato products - model experiments pointing to asparagine as precursor
- Author
- WEISSHAAR, Rüdiger1 ; GUTSCHE, Birgit1
[1] Chemisches und Veterinäruntersuchungsamt Stuttgart, Schafland-strasse 3/2, 70736 Fellbach, Germany - Source
Deutsche Lebensmittel-Rundschau. 2002, Vol 98, Num 11, pp 397-400, 4 p ; ref : 9 ref
- CODEN
- DLRUAJ
- ISSN
- 0012-0413
- Scientific domain
- Food science technology
- Publisher
- Behr's Verlag, Hamburg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acrylamide Asparagine Contamination chimique Modèle Mécanisme réaction Produit à base de pomme de terre Précurseur Traitement thermique
- Keyword (en)
- Acrylamide Asparagine Chemical contamination Models Reaction mechanism Potato product Precursor Heat treatment
- Keyword (es)
- Asparagina Contaminación química Modelo Mecanismo reacción Producto a base de patata Precursor Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35E Food toxicology
- Discipline
- Agrifood industries Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14011451
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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