A comparative study of acrylamide formation induced by microwave and conventional heating methods

Journal of Food Science

Volumn 72, Issue 4, 2007, Pages

  Yuan, Y ^a   Chen, F ^a   Zhao, G H ^a   Liu, J ^a   Zhang, H X ^a   Hu, X S ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Acrylamide; HPLC; Microwave; Model system; Potato chips

Indexed keywords

ACRYLAMIDE;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; COOKING; EVALUATION; FOOD ANALYSIS; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; MICROWAVE RADIATION; PH; POTATO; TIME;

ACRYLAMIDE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; FOOD ANALYSIS; FOOD HANDLING; HEAT; HYDROGEN-ION CONCENTRATION; MICROWAVES; MODELS, CHEMICAL; SOLANUM TUBEROSUM; TIME FACTORS;

SOLANUM TUBEROSUM;

EID: 34248148087     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00332.x     Document Type: Article

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