Ethyl carbamate in foods and beverages: a review
- 27 August 2008
- journal article
- review article
- Published by Springer Nature in Environmental Chemistry Letters
- Vol. 7 (3) , 233-247
- https://doi.org/10.1007/s10311-008-0168-8
Abstract
No abstract availableKeywords
This publication has 93 references indexed in Scilit:
- Determination of ethyl carbamate in cider spirits by HPLC-FLDFood Control, 2009
- The effects of processing techniques in reducing cyanogen levels during the production of some Cameroonian cassava foodsJournal of Food Composition and Analysis, 2006
- Application of tandem mass spectrometry combined with gas chromatography to the routine analysis of ethyl carbamate in stone‐fruit spiritsRapid Communications in Mass Spectrometry, 2004
- Thermal decomposition (pyrolysis) of urea in an open reaction vesselThermochimica Acta, 2004
- Processing of cassava roots to remove cyanogensJournal of Food Composition and Analysis, 2004
- The contribution of azodicarbonamide to ethyl carbamate formation in bread and beerFood Additives & Contaminants, 1997
- Ethyl carbamate levels resulting from azodicarbonamide use in breadFood Additives & Contaminants, 1997
- A survey of ethyl carbamate in beverages, bread and acidified milks sold in DenmarkFood Additives & Contaminants, 1993
- ETHYL CARBAMATE FORMATION IN GRAIN BASED SPIRITS: PART II THE IDENTIFICATION AND DETERMINATION OF CYANIDE RELATED SPECIES INVOLVED IN ETHYL CARBAMATE FORMATION IN SCOTCH GRAIN WHISKYJournal of the Institute of Brewing, 1990
- Investigation of ethyl carbamate levels in some fermented foods and alcoholic beveragesFood Additives & Contaminants: Part A, 1989