Acrylamide from Maillard reaction products

Nature - Tập 419 Số 6906 - Trang 449-450 - 2002
Richard H. Stadler1, Imre Blank, Natalia Varga, Fabien Robert, Jörg Hau, Philippe A. Guy, Marie‐Claude Robert, Sonja Riediker
1Nestlé Research Center, Lausanne, Switzerland. [email protected]

Tóm tắt

Từ khóa


Tài liệu tham khảo

Swedish National Food Agency website http://www.slv.se

Rosén, J. & Hellenäs, K.-E The Analyst 127, 880–882 (2002).

WHO FAO/WHO Consultation on the Health Implications of Acrylamide in Food (Geneva, 25–27 June 2002) http://www.who.int/fsf/

European Commission Scientific Committee on Food (SCF) Opinion of the Scientific Committee on Food on New Findings Regarding the Presence of Acrylamide in Food (SCF/CS/CNTM/CONT/4 Final, 3 July 2002) http://europa.eu.int/comm/food/fs/sc/scf/index_en.html

Ledl, F. & Schleicher, E. Angew. Chem. Int. Ed. Engl. 29,565–594 (1990).

Paulsen, H. & Pflughaupt, H. in The Carbohydrates – Chemistry and Biochemistry (eds Pigman, W. & Hortin, D.) Vol. 1B, 881–927 (Academic, New York, 1980).

Von Euler, H. & Brunius, E. Chem. Ber. 59, 1581–1585 (1926).

Chen, J., Pill, T. & Beck, W. Z. Naturforsch. B 44, 459–464 (1989).