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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Bibliographic Details
Main Author: Jesus, Susana (author)
Other Authors: Delgado, Inês (author), Motta, Carla (author), Brandão, Carlos (author), Castanheira, Isabel (author)
Format: conferenceObject
Language:eng
Published: 2019
Subjects:
Acylamide
Sugars
UPLC-MS/MS
Flour
Bread
Segurança Alimentar
Online Access:http://hdl.handle.net/10400.18/5948
Country:Portugal
Oai:oai:repositorio.insa.pt:10400.18/5948

Internet

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

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