[Methods for reducing the levels of acrylamide monomer in processed foods].
Tsutsumiuchi
Kaname
K
College of Bioscience and Biotechnology, Chubu University: 1200, Matsumoto-cho, Kasugai, Aichi 487-8501, Japan.
D020106:Acrylamide / Q000032:analysis / Q000302:isolation & purification*; D001216:Asparagine / Q000302:isolation & purification; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D015416:Maillard Reaction; D009005:Monosaccharides / Q000302:isolation & purification; D013696:Temperature; D013997:Time Factors
D009005:Monosaccharides; D020106:Acrylamide; D001216:Asparagine