Acrylamide and other hazardous compounds in heat-treated foods
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Published By CRC Press

9780849390968, 9781439824283

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Modifying cooking conditions and ingredients to reduce the formation of heterocyclic amines

Acrylamide and other hazardous compounds in heat-treated foods ◽

10.1201/9781439824283.pt3 ◽

2006 ◽

Author(s):

M Jagerstad

Keyword(s):

Heterocyclic Amines ◽

Cooking Conditions

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The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds in foods

Acrylamide and other hazardous compounds in heat-treated foods ◽

10.1201/9781439824283.pt1 ◽

2006 ◽

Author(s):

D Mottram ◽

M Low ◽

J Elmore

Keyword(s):

Maillard Reaction ◽

Hazardous Compounds

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Modelling of dietary exposure to acrylamide

Acrylamide and other hazardous compounds in heat-treated foods ◽

10.1201/9781439824283.ch9 ◽

2006 ◽

Author(s):

J van Klaveren ◽

P Boon ◽

A de Mul

Keyword(s):

Dietary Exposure

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Analysis for acrylamide in foods

Acrylamide and other hazardous compounds in heat-treated foods ◽

10.1201/9781439824283.ch6 ◽

2006 ◽

Author(s):

L Castle

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Novel techniques to prevent the formation of acrylamide in processed food

Acrylamide and other hazardous compounds in heat-treated foods ◽

10.1201/9781439824283.ch20 ◽

2006 ◽

Author(s):

E Shimoni

Keyword(s):

Processed Food

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The possible involvement of mutagenic and carcinogenic heterocyclic amines in human cancer

Acrylamide and other hazardous compounds in heat-treated foods ◽

10.1201/9781439824283.ch14 ◽

2006 ◽

Author(s):

Y Totsuka ◽

R Nishigaki ◽

T Sugimura ◽

K Wakabayashi

Keyword(s):

Human Cancer ◽

Heterocyclic Amines

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Risk assessment techniques for acrylamide

Acrylamide and other hazardous compounds in heat-treated foods ◽

10.1201/9781439824283.ch13 ◽

2006 ◽

Keyword(s):

Risk Assessment ◽

Assessment Techniques

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Assessing exposure levels of acrylamide

Acrylamide and other hazardous compounds in heat-treated foods ◽

10.1201/9781439824283.ch10 ◽

2006 ◽

Author(s):

E Konings ◽

J Hogervorst ◽

L Schouten ◽

P Van den Brandt

Keyword(s):

Exposure Levels

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Latest developments in the analysis of heterocyclic amines in cooked foods

Acrylamide and other hazardous compounds in heat-treated foods ◽

10.1201/9781439824283.ch5 ◽

2006 ◽

Author(s):

M Galceran ◽

L Puignou

Keyword(s):

Heterocyclic Amines

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Mechanism for the formation of PhIP in foods

Acrylamide and other hazardous compounds in heat-treated foods ◽

10.1201/9781439824283.ch4 ◽

2006 ◽

Author(s):

M Murkovic

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Acrylamide and other hazardous compounds in heat-treated foodsLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By CRC Press

Modifying cooking conditions and ingredients to reduce the formation of heterocyclic amines

The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds in foods

Modelling of dietary exposure to acrylamide

Analysis for acrylamide in foods

Novel techniques to prevent the formation of acrylamide in processed food

The possible involvement of mutagenic and carcinogenic heterocyclic amines in human cancer

Risk assessment techniques for acrylamide

Assessing exposure levels of acrylamide

Latest developments in the analysis of heterocyclic amines in cooked foods

Mechanism for the formation of PhIP in foods

Acrylamide and other hazardous compounds in heat-treated foods
Latest Publications