Effect of flavonol on reduction of acrylamide in Maillard reaction and its correlation with antioxidant capacity
In 2002, the discovery of acrylamide contaminant in heat processing foods got a worldwide attention because of its genetic and reproductive toxicities as well as mutagenic and carcinogenic properties. Therefore, it is necessary to find effective additive agents to reduce the formation of acrylamide...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2013-03-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2012.11.610 |
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