Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysis

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 15, 2008, Pages 6460-6470

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

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Acrylamide; Food; Kinetics; Multiresponse modeling; Thermal treatment; Water activity

Indexed keywords

ACRYLAMIDE; ASPARAGINE; ASPARTIC ACID; GLUCOSE; WATER;

ARTICLE; CHEMISTRY; GLYCATION; HEAT; KINETICS; POTATO; SYNTHESIS;

ACRYLAMIDE; ASPARAGINE; ASPARTIC ACID; GLUCOSE; HEAT; KINETICS; MAILLARD REACTION; SOLANUM TUBEROSUM; WATER;

SOLANUM TUBEROSUM;

EID: 50449102222     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8006294     Document Type: Article

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