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Updated: May 13, 2026

Microwave-assisted Functionalization of Poly(ethylene glycol) and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation
15:33

Microwave-assisted Functionalization of Poly(ethylene glycol) and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation

Published on: October 30, 2013

Acrilamida de los productos de la reacción de Maillard.

Richard H Stadler1, Imre Blank, Natalia Varga

  • 1Nestlé Research Center, Lausanne, Switzerland. richard.stadler@rdls.nestle.com

Nature
|October 9, 2002
PubMed
Resumen

La acrilamida, un potencial carcinógeno, se forma durante la cocción. Este estudio muestra que el tratamiento térmico de aminoácidos y azúcares, clave para el marrón y el sabor de los alimentos, puede liberar acrilamida.

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