Acrylamide from Maillard reaction products
Acrylamide from Maillard reaction products
About this item
Full title
Acrylamide from Maillard reaction products
Author / Creator
Publisher
England
Journal title
Nature (London), 2002-10, Vol.419 (6906), p.449-450
Language
English
Formats
Publication information
Publisher
England
Subjects
More information
Scope and Contents
Contents
The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking has raised much concern, but the chemical mechanism(s) governing its production are unclear. Here we show that acrylamide can be released by the thermal treatment of certain amino acids (asparagine, for example), particu...
Alternative Titles
Full title
Acrylamide from Maillard reaction products
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_miscellaneous_72158053
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_72158053
Other Identifiers
ISSN
0028-0836
E-ISSN
1476-4687
DOI
10.1038/419449a
