Kinetics of acrylamide formation in potato powder

Journal of Food Engineering

Volumn 90, Issue 1, 2009, Pages 135-140

  Franke, K ^a   Strijowski, U ^a   Reimerdes, E H ^a  

^a German Institute of Food Technology   (Germany)

Author keywords

Acrylamide; Browning; Kinetics; Potato chips

Indexed keywords

HEATING; OPTICAL DESIGN; PARAMETER ESTIMATION; POWDERS; WASTEWATER TREATMENT;

ACRYLAMIDE (PAM); COLOR SHIFTS; DIRECT HEATING; FABRICATED CHIPS; FIRST-ORDER MODELS; FIRST-ORDER REACTIONS; FORMATION REACTION; HOT OIL; INTERNAL HEAT TRANSFER; KINETIC (POLYM.);

AMIDES;

SOLANUM TUBEROSUM;

EID: 48549100025     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.06.015     Document Type: Article

References (14)

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