Influence of thermal processing conditions on acrylamide generation and browning in a potato model system

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 16, 2006, Pages 5910-5916

  Amrein, Thomas M ^a   Limacher, Anita ^a   Conde Petit, Béatrice ^a   Amadò, Renato ^a   Escher, Felix ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Acrylamide; Activation energy; Browning; Moisture content; Potato

Indexed keywords

ACRYLAMIDE; WATER;

ARTICLE; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; GLYCATION; HEAT; KINETICS; METHODOLOGY; PLANT TUBER; POTATO; THERMODYNAMICS;

ACRYLAMIDE; FOOD HANDLING; FOOD PRESERVATION; HEAT; KINETICS; MAILLARD REACTION; PLANT TUBERS; SOLANUM TUBEROSUM; THERMODYNAMICS; WATER;

SOLANUM TUBEROSUM;

EID: 33748414190     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060815c     Document Type: Article

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