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Food Additives & Contaminants: Part A Volume 33, 2016 - Issue 2
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Original Articles

Acrylamide elution from roasted barley grains into mugicha and its formation during roasting

Yuzo MizukamiNARO Institute of Vegetable and Tea Science, Shimada, JapanCorrespondence[email protected]
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,
Mitsuru YoshidaFaculty of Applied Life Science, Nippon Veterinary and Life Science University, Tokyo, Japan;NARO Food Research Institute, Tsukuba, JapanView further author information
&
Hiroshi OnoNARO Food Research Institute, Tsukuba, JapanView further author information
Pages 225-235 | Received 01 Oct 2015, Accepted 29 Nov 2015, Published online: 18 Jan 2016

Citations (3)

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Junko Kawahara, Yoshitaka Imaizumi, Keisuke Kuroda, Yasunobu Aoki & Noriyuki Suzuki. (2018) Estimation of long-term dietary exposure to acrylamide of the Japanese people. Food Additives & Contaminants: Part A 35:9, pages 1689-1702.
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Articles from other publishers (2)

Cong Wang, Zhiming Zhang, Xiayin Zhang, Xinyi Tian, Kai Chen & Xiaoxiong Zeng. (2022) Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures. Foods 11:18, pages 2921.
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Adam Ekielski, Pawan Kumar Mishra & Tomasz Żelaziński. (2018) Assessing the Influence of Roasting Process Parameters on Mepiquat and Chlormequat Formation in Dark Barley Malts. Food and Bioprocess Technology 11:6, pages 1177-1187.
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