Model studies on acrylamide generation from glucose/asparagine in aqueous glycerol

Rikke Susanne Vingborg Hedegaard; Henrik Lauritz Frandsen; Kit Granby; A. Apostolopoulou; L.H. Skibsted

doi:10.1021/jf0624300

Model studies on acrylamide generation from glucose/asparagine in aqueous glycerol

Rikke Susanne Vingborg Hedegaard, Henrik Lauritz Frandsen, Kit Granby, A. Apostolopoulou, L.H. Skibsted

National Food Institute

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

Acrylamide formation from asparagine and glucose in different ratios in neutral glycerol/water mixtures was found to increase with decreasing water activity (0.33

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	55
Issue number	2
Pages (from-to)	486-492
ISSN	0021-8561
DOIs	https://doi.org/10.1021/jf0624300
Publication status	Published - 2007

Keywords

reaction mechanism
asparagine
acrylamide
glucose
water activity

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10.1021/jf0624300

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title = "Model studies on acrylamide generation from glucose/asparagine in aqueous glycerol",

abstract = "Acrylamide formation from asparagine and glucose in different ratios in neutral glycerol/water mixtures was found to increase with decreasing water activity (0.33 ",

keywords = "reaction mechanism, asparagine, acrylamide, glucose, water activity",

author = "Hedegaard, {Rikke Susanne Vingborg} and Frandsen, {Henrik Lauritz} and Kit Granby and A. Apostolopoulou and L.H. Skibsted",

year = "2007",

doi = "10.1021/jf0624300",

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journal = "Journal of Agricultural and Food Chemistry",

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T1 - Model studies on acrylamide generation from glucose/asparagine in aqueous glycerol

AU - Hedegaard, Rikke Susanne Vingborg

AU - Frandsen, Henrik Lauritz

AU - Granby, Kit

AU - Apostolopoulou, A.

AU - Skibsted, L.H.

PY - 2007

Y1 - 2007

N2 - Acrylamide formation from asparagine and glucose in different ratios in neutral glycerol/water mixtures was found to increase with decreasing water activity (0.33

AB - Acrylamide formation from asparagine and glucose in different ratios in neutral glycerol/water mixtures was found to increase with decreasing water activity (0.33

KW - reaction mechanism

KW - asparagine

KW - acrylamide

KW - glucose

KW - water activity

U2 - 10.1021/jf0624300

DO - 10.1021/jf0624300

M3 - Journal article

SN - 0021-8561

VL - 55

SP - 486

EP - 492

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 2

ER -

Model studies on acrylamide generation from glucose/asparagine in aqueous glycerol

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Keywords

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