Concepedia

Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix

Tolgahan Kocadağlı, Lisa Methven, Avinash Kant, Jane K. Parker

Food Chemistry · 2020 · 31 citations · 26 references

DOI

Concepts

References

26

IARC monographs on the evaluation of carcinogenic risks to humans

James Hopkins · Food and Chemical Toxicology · 1989 · 2.9K citations

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Acrylamide is formed in the Maillard reaction

Donald S. Mottram, B.L. Wedzicha, Andrew T. Dodson · Nature · 2002 · 2.2K citations

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Acrylamide from Maillard reaction products

Richard H. Stadler, Imre Blank, Natalia Varga et al. · Nature · 2002 · 1.7K citations

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In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction

Richard H. Stadler, Fabien Robert, Sonja Riediker et al. · Journal of Agricultural and Food Chemistry · 2004 · 293 citations

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Recent Advances in the Chemistry of Strecker Degradation and Amadori Rearrangement: Implications to Aroma and Color Formation

Varoujan A. Yaylayan · Food Science and Technology Research · 2003 · 211 citations · Full text

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