Open AccessAcrylamide in food: mechanisms of formation and influencing factors during heating of foods
Author(s) -
Hans Lignert,
Spiros Grivas,
Margareta Jägerstad,
Kerstin Skog,
Margareta Törnqvist,
Per Åman
Publication year - 2002
Publication title -
food and nutrition research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.041
H-Index - 37
eISSN - 1654-6628
pISSN - 1654-661X
DOI - 10.3402/fnr.v46i4.1456
Subject(s) - acrylamide , maillard reaction , chemistry , food processing , food science , food industry , food products , lipid oxidation , food safety , food additive , business , microbiology and biotechnology , biochemistry , organic chemistry , biology , antioxidant , copolymer , polymer
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