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European Food Research and Technology

Volumn 227, Issue 1, 2008, Pages 69-76

Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries

(6) Mestdagh, Frédéric a De Wilde, Tineke a Castelein, Pieter a Németh, Orsolya a Van Peteghem, Carlos a De Meulenaer, Bruno a

a GHENT UNIVERSITY (Belgium)

Author keywords

Acrylamide; Colour; French fries; Maillard browning; Reducing sugars

Indexed keywords

ABSORPTION; COLOR; CONTAMINATION; FRUCTOSE;

FRENCH FRIES; MAILLARD BROWNING; REDUCING SUGARS;

GLUCOSE;

EID: 41749088427 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-007-0694-9 Document Type: Article

Times cited : (49)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.