Occurrence of acrylamide, hydroxymethylfurfural and furaldehyde as process contaminants in traditional breakfast cereals: “Bsissa”
Tesnime Ghazouani, Alessandro Atzei, Wafa Talbi, Maurizio Antonio Fenu, Carlo Ignazio Giovanni Tuberoso, Sami Fattouch
Topics & Concepts
HydroxymethylfurfuralMaillard reactionRoastingChemistryFood scienceSugar5-hydroxymethylfurfuralAcrylamideBreakfast cerealReducing sugarFurfuralFructoseOrganic chemistryPolymerPhysical chemistryCatalysisCopolymerPotato Plant ResearchFood composition and propertiesEdible Oils Quality and Analysis