Sugars determination by UPLC-MS/MS and relation with acrylamide formation in bread

Statement of the Problem: Acrylamide is a carcinogenic contaminant produced during food processing at high temperatures. This contaminant is a Maillard Reaction product that results from a reaction between asparagine and reducing sugars. Therefore, the determination of sugar profile is an important...

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Detalhes bibliográficos
Autor principal: Jesus, Susana (author)
Outros Autores: Delgado, Inês (author), Motta, Carla (author), Brandão, Carlos (author), Castanheira, Isabel (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2019
Assuntos:
Acylamide
Sugars
UPLC-MS/MS
Flour
Bread
Segurança Alimentar
Texto completo:http://hdl.handle.net/10400.18/5948
País:Portugal
Oai:oai:repositorio.insa.pt:10400.18/5948

Texto Completo

http://hdl.handle.net/10400.18/5948

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