Food chemistry: Acrylamide from Maillard reaction products
Food chemistry: Acrylamide from Maillard reaction products
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Publisher
London: Nature Publishing Group
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Language
English
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Publisher
London: Nature Publishing Group
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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...
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Food chemistry: Acrylamide from Maillard reaction products
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TN_cdi_proquest_miscellaneous_743191001
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_743191001
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ISSN
0028-0836
E-ISSN
1476-4687
DOI
10.1038/419449a
