Effectiveness of methods for reducing acrylamide in bakery products

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 15, 2008, Pages 6154-6161

  Sadd, Peter A ^a   Hamlet, Colin G ^a   Liang, Li ^a  

^a Lord Rank Centre   (United Kingdom)

Author keywords

3 MCPD; Acrylamide; Baking; Biscuits; Bread; Calcium; Crackers; Reduction; Yeast

Indexed keywords

ACRYLAMIDE; ASPARAGINE; CALCIUM CARBONATE; FRUCTOSE;

BREAD; CONFERENCE PAPER; DIET SUPPLEMENTATION; FERMENTATION; FLOUR; FOOD HANDLING; METABOLISM; METHODOLOGY; PH; SACCHAROMYCES; TIME;

ACRYLAMIDE; ASPARAGINE; BREAD; CALCIUM CARBONATE; FERMENTATION; FLOUR; FOOD HANDLING; FOOD, FORTIFIED; FRUCTOSE; HYDROGEN-ION CONCENTRATION; SACCHAROMYCES; TIME FACTORS;

EID: 50449088826     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf7037482     Document Type: Conference Paper

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