Acrylamide formation in different batter formulations during microwave frying

LWT

Volumn 42, Issue 1, 2009, Pages 17-22

  Barutcu, Isil ^a   Sahin, Serpil ^a   Sumnu, Gulum ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Acrylamide; Batter; Chicken; Microwave frying

Indexed keywords

AMIDES; ANIMALS; CHEMICAL CONTAMINATION; COLOR;

ACRYLAMIDES; BATTER; CHICKEN; CHICKPEA FLOUR; CONTENTS DEVELOPMENT; FRIED FOODS; HUMAN CARCINOGEN; MICROWAVE FRYING; RICE FLOUR; SOY FLOUR;

MICROWAVES;

CICER ARIETINUM; GLYCINE MAX;

EID: 52949137350     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.07.004     Document Type: Article

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