Acrylamide and Thermal-Processing Indexes in Market-Purchased Food.

Michalak, Joanna; Czarnowska-Kujawska, Marta; Gujska, Elzbieta

Michalak, Joanna; Czarnowska-Kujawska, Marta; Gujska, Elzbieta.

Afiliação

Michalak J; Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-693 Olsztyn, Poland.
Czarnowska-Kujawska M; Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-693 Olsztyn, Poland.
Gujska E; Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-693 Olsztyn, Poland.

Int J Environ Res Public Health ; 16(23)2019 11 27.

Article em En | MEDLINE | ID: mdl-31783483

Assuntos

Acrilamida/química; Inocuidade dos Alimentos; Furaldeído/análogos & derivados; Acrilamida/efeitos adversos; Análise de Alimentos; Furaldeído/efeitos adversos; Furaldeído/química; Cromatografia Gasosa-Espectrometria de Massas; Temperatura Alta

Palavras-chave

HMF; Maillard reactions; acrylamide; caramelization; food analysis; food composition; food safety; market-purchased food; surface colour; thermal-processing indexes

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Acrilamida / Inocuidade dos Alimentos / Furaldeído Idioma: En Revista: Int J Environ Res Public Health Ano de publicação: 2019 Tipo de documento: Article

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