Acrylamide is formed in the Maillard reaction
Acrylamide is formed in the Maillard reaction
About this item
Full title
Acrylamide is formed in the Maillard reaction
Author / Creator
Publisher
England
Journal title
Nature (London), 2002-10, Vol.419 (6906), p.448-449
Language
English
Formats
Publication information
Publisher
England
Subjects
More information
Scope and Contents
Contents
Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as probably carcinogenic in humans. Here we show how acrylamide can be generated from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing suga...
Alternative Titles
Full title
Acrylamide is formed in the Maillard reaction
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_pubmed_primary_12368844
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmed_primary_12368844
Other Identifiers
ISSN
0028-0836
E-ISSN
1476-4687
DOI
10.1038/419448a
