Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine

GÖKMEN V., KOCADAĞLI T., Göncüoǧlu N., Mogol B. A.

Food Chemistry, vol.132, no.1, pp.168-174, 2012 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 132 Issue: 1
  • Publication Date: 2012
  • Doi Number: 10.1016/j.foodchem.2011.10.048
  • Journal Name: Food Chemistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.168-174
  • Keywords: Acrylamide, 5-Hydroxymethyl-2-furfural, Sugar dehydration, Maillard reaction, 3-Aminopropionamide, MAILLARD REACTION, PRODUCTS, 3-AMINOPROPIONAMIDE, FOODS
  • Hacettepe University Affiliated: Yes