Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating

Food Chemistry

Volumn 99, Issue 2, 2006, Pages 238-243

  Gökmen, Vural ^a   Şenyuva, Hamide Z ^b  

^a HACETTEPE UNIVERSITY   (Turkey)

^b SCIENTIFIC AND TECHNOLOGICAL RESEARCH COUNCIL OF TURKEY   (Turkey)

Author keywords

Acrylamide; Colour; Green coffee; Heating; Potato chips; Wheat flour

Indexed keywords

ACRYLAMIDE;

ARTICLE; CHEMICAL REACTION; COFFEE; FLOUR; HEATING; LINEAR REGRESSION ANALYSIS; POTATO; WHEAT;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 33748049122     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.06.054     Document Type: Article

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