Acrylamide in gingerbread

Critical factors for formation and possible ways for reduction
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Author
Amrein, Thomas M.
Schönbächler, Barbara
Escher, Felix
Amadò, Renato
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Date
2004-06-30
Type
  • Journal Article
Publication status
published
External links
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Journal / series
Journal of agricultural and food chemistry
Volume
52(13)
Pages
4282 - 4288
Publisher
American Chemical Society
Subject
Acrylamide; Gingerbread; Free asparagine; Reducing sugars; Baking agent; Ammonium hydrogencarbonate; Sodium hydrogencarbonate; Citric acid; Asparaginase
Organisational unit
03240 - Amadò, Renato
03324 - Escher, Felix
Notes
Received 3 March 2004, Revised 23 April 2004, Accepted 25 April 2004, Published online 27 May 2004.
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