Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps

Food Chemistry

Volumn 113, Issue 1, 2009, Pages 103-109

  Knol, Jeroen J ^a   Viklund, Gunilla Å I ^b   Linssen, Jozef P H ^a   Sjöholm, Ingegerd M ^b   Skog, Kerstin I ^b   van Boekel, Martinus A J S ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Acrylamide; Empirical modelling; Kinetics; Maillard reaction; Potato crisps; Predictive modelling

Indexed keywords

ACRYLAMIDE; ASPARAGINE; FRUCTOSE; GLUCOSE; REDUCING AGENT; SUCROSE;

ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; DEGRADATION KINETICS; EMPIRICISM; FOOD TEXTURE; FRYING; GENOTYPE; KINETICS; NONHUMAN; POTATO; RAW FOOD; STATISTICAL MODEL; TEMPERATURE; WATER CONTENT;

SOLANUM TUBEROSUM;

EID: 52949083933     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.032     Document Type: Article

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