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8 results for acrylamide.

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Thermochemistry of Acrylamide Polymerization: An Illustration of Auto-acceleration and Gel Effect
by Nedal Y. Abu-Thabit
World Journal of Chemical Education. 2017, 5(3), 94-101. DOI: 10.12691/wjce-5-3-3
Pub. Date: April 21, 2017Views: 43674Downloads: 44163
polymer chemistry polymerization enthalpy of polymerization redox polymerization polyacrylamide gel effect auto-acceleration norrish-smith effect runaway reaction solution polymerization
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Influence Factors on the Formation of Acrylamide in the Amino Acid/Sugar Chemical Model System
by Xiao Wang and Liheng Xu
Journal of Food and Nutrition Research. 2014, 2(7), 344-348. DOI: 10.12691/jfnr-2-7-3
Pub. Date: July 08, 2014Views: 33161Downloads: 29857Citations: 2
acrylamide amino acids reducing sugars vitamins food safety chemical model system
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Simultaneous Mitigation of Acrylamide, 5-HMF, and Browning Formation by Combining Three Additives in Commercial Crackers
by Zhiguo Zhang, Weicheng Wu, Chengcheng Zhang, Longjun Li, Weiwei Hu, Yang Guo and Guoquan Lu
Journal of Food and Nutrition Research. 2022, 10(8), 536-545. DOI: 10.12691/jfnr-10-8-2
Pub. Date: August 01, 2022Views: 6710Downloads: 8387
acrylamide 5-hydroxymethylfurfural total color changes sodium bicarbonate sodium metabisulfite citric acid
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Assessment of the Dietary Intake of Acrylamide by Young Adults in Mexico
by M.G. SÁNCHEZ-OTERO, C.N. MÉNDEZ-SANTIAGO, F. LUNA-VÁZQUEZ, I. SOTO-RODRÍGUEZ, H.S. GARCÍA and J.C. SERRANO-NIÑO
Journal of Food and Nutrition Research. 2017, 5(12), 894-899. DOI: 10.12691/jfnr-5-12-3
Pub. Date: November 28, 2017Views: 14126Downloads: 13004
Acrylamide food-intake health México
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Influence of Cookies Formulation on the Formation of Acrylamide
by Wen Chieh Sung and Chih Ya Chen
Journal of Food and Nutrition Research. 2017, 5(6), 370-378. DOI: 10.12691/jfnr-5-6-3
Pub. Date: May 17, 2017Views: 18882Downloads: 18093
acrylamide cookie reducing sugar sodium bicarbonate ammonium bicarbonate
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Levels of Acrylamide in Commercial Potato Crisps Sold in Nairobi County, Kenya
by Jackline A. Ogolla, George O. Abong, Michael W. Okoth, Jackson N. Kabira, Jasper K. Imungi and Paul N. Karanja
Journal of Food and Nutrition Research. 2015, 3(8), 495-501. DOI: 10.12691/jfnr-3-8-4
Pub. Date: October 16, 2015Views: 20082Downloads: 18647Citations: 2
acrylamide potato crisps carcinogen colour processing
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Acrylamide in Bread; Exposures and Public Health Concerns
by Asamoa-Agyare D. O., Quartey N.K-A. and Ofosu I. W.
American Journal of Food and Nutrition. 2022, 10(1), 28-33. DOI: 10.12691/ajfn-10-1-4
Pub. Date: May 13, 2022Views: 5100Downloads: 6476
bread acrylamide hazard quotient cancer risk the margin of exposure
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Calcium Salts Reduce Acrylamide Formation and Improve Qualities of Cookies
by Ke- Liang Bruce Chang, Jen-Shiang Wang and Wen-Chieh Sung
Journal of Food and Nutrition Research. 2014, 2(11), 857-866. DOI: 10.12691/jfnr-2-11-16
Pub. Date: November 07, 2014Views: 31717Downloads: 27759Citations: 2
acrylamide model cookie reducing sugar sensory evaluation calcium carbonate
Abstract Full Text PDF (1112 KB) Full Text HTML Full Text ePUB (640 KB)
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