Investigations into acrylamide precursors in sterilized table olives: evidence of a peptic fraction being responsible for acrylamide formation.

Casado, Francisco Javier

Investigations into acrylamide precursors in sterilized table olives: evidence of a peptic fraction being responsible for acrylamide formation. [electronic resource] - Food chemistry Nov 2013 - 1158-65 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1873-7072

10.1016/j.foodchem.2013.04.040 doi


Acrylamide--chemistry
Cooking
Food Handling
Maillard Reaction
Olea--chemistry
Peptides--chemistry
Plant Proteins--chemistry