Formation, Mitigation, and Detection of Acrylamide in Foods
Nivine Bachir, Amira Haddarah, Franscesc Sepulcre, Montserrat Pujolà Cunill
Topics & Concepts
AcrylamideMaillard reactionBlanchingPasteurizationFood scienceDetection limitChemistryFood processingFood preparationRaw materialPulp and paper industryEnvironmental scienceChromatographyOrganic chemistryCopolymerPolymerEngineeringPotato Plant ResearchPlant Pathogens and ResistanceMelamine detection and toxicity