Impact of pH on the kinetics of acrylamide formation/elimination reactions in model systems

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 20, 2006, Pages 7847-7855

  De Vleeschouwer, Kristel ^a   Van Der Plancken, Iesel ^a   Van Loey, Ann ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Acrylamide; Buffer type; Food; Kinetics; pH; Thermal treatment

Indexed keywords

ACRYLAMIDE; ASPARAGINE; BUFFER; GLUCOSE;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FREEZE DRYING; HEAT; KINETICS; PH; POTATO; REGRESSION ANALYSIS;

ACRYLAMIDE; ASPARAGINE; BUFFERS; FOOD TECHNOLOGY; FREEZE DRYING; GLUCOSE; HEAT; HYDROGEN-ION CONCENTRATION; KINETICS; MODELS, CHEMICAL; REGRESSION ANALYSIS; SOLANUM TUBEROSUM;

SOLANUM TUBEROSUM;

EID: 33750460582     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0611264     Document Type: Article

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