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Food Additives & Contaminants: Part A Volume 28, 2011 - Issue 6: Health Canada: Current Topics in Food Chemical Safety Research
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Original Articles

Formation of acrylamide at temperatures lower than 100°C: the case of prunes and a model study

A. Becalski Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Address Locator 2203D, Ottawa, ON, Canada, K1A 0L2Correspondence[email protected]
,
B. Brady Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Address Locator 2203D, Ottawa, ON, Canada, K1A 0L2
,
S. Feng Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Address Locator 2203D, Ottawa, ON, Canada, K1A 0L2
,
B.R. Gauthier Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Address Locator 2203D, Ottawa, ON, Canada, K1A 0L2
&
T. Zhao Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Address Locator 2203D, Ottawa, ON, Canada, K1A 0L2
Pages 726-730 | Received 16 Aug 2010, Accepted 24 Oct 2010, Published online: 27 May 2011

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