On line monitoring of acrylamide formation

被引：0
|
作者：
Cook, DJ [1 ]
Channell, GA [1 ]
Taylor, AJ [1 ]
机构：
[1] Univ Nottingham, Div Food Sci, Samworth Flavour Lab, Loughborough LE12 5RD, Leics, England
来源：
CHEMISTRY AND SAFETY OF ACRYLAMIDE IN FOOD | 2005年 / 561卷
关键词：
acrylamide; food; APCI-MS; Maillard reaction;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A system to monitor the formation of acrylamide in model systems and from real food products under controlled conditions of temperature, time and moisture content has been developed. By humidifying the gas that flows through the sample, some control over moisture content can be affected. Results are presented to show the validity and reproducibility of the technique and its ability to deliver quantitative data. The effects of different processing conditions on acrylamide formation and on the development of color, due to the Maillard reaction, are evaluated.
引用
收藏
页码：303 / 316
页数：14
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