المؤلفون: María E. Medina-Orjuela, Yeison F. Barrios-Rodríguez, Carlos Carranza, Claudia Amorocho-Cruz, Piergiorgio Gentile, Joel Girón-Hernández

المصدر: Heliyon, Vol 10, Iss 10, Pp e31506- (2024)

مصطلحات موضوعية: Neo-formed contaminants, Analytical determination, Acrylamide, Furan, Furfuryl alcohol, Hydroxymethylfurfural, Science (General), Q1-390, Social sciences (General), H1-99

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2405844024075376; https://doaj.org/toc/2405-8440

URL الوصول: https://doaj.org/article/77e8ef8d4337479b98a8524a3e8d510a

المؤلفون: Nguyen, H.T., van der Fels, Ine, van Boekel, M.A.J.S.

المصدر: Food Chemistry 230 (2017) ; ISSN: 0308-8146

مصطلحات موضوعية: 5-Hydroxymethylfurfural (HMF), Acrylamide, Bakery products, Multiresponse kinetic modelling, Neo-formed contaminants

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/411526

الاتاحة: https://research.wur.nl/en/publications/acrylamide-and-5-hydroxymethylfurfural-formation-during-biscuit-b
https://doi.org/10.1016/j.foodchem.2017.03.009

المؤلفون: H.J. van der Fels-Klerx, M.A.J.S. van Boekel, Ha T. Nguyen

المصدر: Food Chemistry 230 (2017)
Food Chemistry, 230, 14-23

مصطلحات موضوعية: Hot Temperature, Novel Foods & Agrochains, Decarboxylation, BU Toxicologie, Food Handling, Flour, Wheat flour, Fructose, Novel Foods & Agroketens, 01 natural sciences, 5-Hydroxymethylfurfural (HMF), BU Dierbehandelingsmiddelen, Analytical Chemistry, BU Veterinary Drugs, chemistry.chemical_compound, 0404 agricultural biotechnology, Amadori rearrangement, Furaldehyde, Asparagine, Food science, BU Toxicology, Novel Foods & Agrochains, Sugar, Triticum, VLAG, Acrylamide, Chemistry, 010401 analytical chemistry, BU Toxicology, Multiresponse kinetic modelling, food and beverages, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, Caramelization, 0104 chemical sciences, Onderwijsinstituut, Kinetics, Food Quality and Design, Glucose, BU Toxicologie, Novel Foods & Agroketens, Bakery products, Food Science, Neo-formed contaminants

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4475b20f0d5649f184262ba2199f8fd4
https://research.wur.nl/en/publications/acrylamide-and-5-hydroxymethylfurfural-formation-during-biscuit-b

المؤلفون: Nguyen, T.T.H., van der Fels, H.J., Peters, R.J.B., van Boekel, T.

المصدر: Food Chemistry 192 (2016) ; ISSN: 0308-8146

مصطلحات موضوعية: 5-Hydroxymethylfurfural (HMF), Acrylamide, Bakery products, Multiresponse kinetic modelling, Neo-formed contaminants, Sugars

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/373487

الاتاحة: https://research.wur.nl/en/publications/acrylamide-and-5-hydroxymethylfurfural-formation-during-baking-of
https://doi.org/10.1016/j.foodchem.2015.07.016

المؤلفون: H.J. van der Fels-Klerx, Ruud J. B. Peters, Ha T. Nguyen, Martinus A.J.S. van Boekel

المصدر: Food Chemistry, 192, 575-585
Food Chemistry 192 (2016)

مصطلحات موضوعية: Reaction mechanism, Sucrose, Novel Foods & Agrochains, BU Toxicologie, Decarboxylation, BU Contaminanten & Toxines, Carbohydrates, Novel Foods & Agroketens, 01 natural sciences, 5-Hydroxymethylfurfural (HMF), Analytical Chemistry, chemistry.chemical_compound, BU Contaminants & Toxins, 0404 agricultural biotechnology, Amadori rearrangement, Organic chemistry, Furaldehyde, Food science, Asparagine, BU Toxicology, Novel Foods & Agrochains, Sugar, VLAG, Acrylamide, BU Toxicology, 010401 analytical chemistry, Multiresponse kinetic modelling, Fructose, Bread, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, 0104 chemical sciences, Onderwijsinstituut, chemistry, BU Toxicologie, Novel Foods & Agroketens, Bakery products, Sugars, Food Science, Neo-formed contaminants

وصف الملف: application/octet-stream; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97d24f4c4eb388c0d49d27ba833ec02b
https://research.wur.nl/en/publications/acrylamide-and-5-hydroxymethylfurfural-formation-during-baking-of

المؤلفون: Velotto, Salvatore, Squillante, Jonathan, Coppola, Lucia, Romano, Annalisa, Romano, Raffaele, Cirillo, Teresa, Esposito, Francesco

المساهمون: Velotto, Salvatore, Squillante, Jonathan, Coppola, Lucia, Romano, Annalisa, Romano, Raffaele, Cirillo, Teresa, Esposito, Francesco

مصطلحات موضوعية: Neo-formed contaminants, Human health impact, Risk assessment, Margin of exposure, Mitigation measures

Relation: volume:139; journal:JOURNAL OF FOOD COMPOSITION AND ANALYSIS; https://hdl.handle.net/11588/989420

الاتاحة: https://hdl.handle.net/11588/989420
https://doi.org/10.1016/j.jfca.2024.107031