Occurrence and analytical methods of acrylamide in heat-treated foods review and recent developments
- Author
- YU ZHANG1 ; GENYI ZHANG2 ; YING ZHANG1
[1] Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, Zhejiang Province, China
[2] School of Food Science, Southern Yangtze University, Wuxi 214036, Jiangsu Province, China - Source
Journal of chromatography. 2005, Vol 1075, Num 1-2, pp 1-21, 21 p ; ref : 133 ref
- CODEN
- JOCRAM
- ISSN
- 0021-9673
- Scientific domain
- Biochemistry, molecular biology, biophysics; Analytical chemistry; Pharmacology drugs
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Acrylamide Analytical methods GC-MS Heat-treated foods LC-MS/MS Occurrence Reviews
- Keyword (fr)
- Acrylamide Aliment Analyse chimique Analyse quantitative Article synthèse Carboxamide Chromatographie HPLC Chromatographie phase gazeuse Chromatographie pyrolytique Cuisson au four Friture Méthode analyse Méthode couplée Produit réaction Préparation échantillon Réaction Maillard Spectrométrie IR Spectrométrie masse tandem Spectrométrie masse Traitement thermique Transformation Fourier
- Keyword (en)
- Acrylamide Food Chemical analysis Quantitative analysis Review Carboxamide HPLC chromatography Gas chromatography Pyrolytic chromatography Baking Frying Analysis method Coupled method Reaction product Sample preparation Maillard reaction Infrared spectrometry Mass spectrometry MS/MS Mass spectrometry Heat treatment Fourier transformation
- Keyword (es)
- Alimento Análisis químico Análisis cuantitativo Artículo síntesis Carboxamida Cromatografía HPLC Cromatografía fase gaseosa Cromatografía pirolítica Cocimiento al horno Freimiento Método análisis Método acoplado Producto reacción Preparación muestreo Reacción Maillard Espectrometría IR Espectrometría masa en tándem Espectrometría masa Tratamiento térmico Transformación Fourier
- Classification
- Pascal
- 001 Exact sciences and technology / 001C Chemistry / 001C04 Analytical chemistry / 001C04B Chromatographic methods and physical methods associated with chromatography / 001C04B01 Gas chromatographic methods
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Discipline
- Agrifood industries Analytical chemistry
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16800831
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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DOI
10.1016/j.chroma.2005.03.123 
https://dx.doi.org/10.1016/j.chroma.2005.03.123
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