Effects of formulation and baking conditions on neo-formed contaminants in model cookies

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Courel, M ^a   Ait Ameur, L ^b   Capuano, E ^c   Fogliano, V ^c   Morales, F J ^d   Courtois, F ^a   Birlouez Aragon, I ^b  

^a CEMAGREF   (France)

^b AGROPARISTECH   (France)

^c UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^d CSIC   (Spain)

Author keywords

Baking temperature; Cereal products; Maillard reactions; Newly formed compounds; Sugar type

Indexed keywords

EID: 68949199453     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/954-cjfs     Document Type: Conference Paper

References (6)

1. AIT-AMEUR L., MATHIEU O., LALANNE V., TRYSTRAM G., BIRLOUEZ-ARAGON I. (2007): Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures. Food Chemistry, 101: 1407-1416. (Pubitemid 44466227)
2. AMREIN T.M., ANDRES L., MANZARDO G.G.G., AMADO R. (2006): Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems. Journal of Agricultural and Food Chemistry, 54: 10253-10261. (Pubitemid 46159036)
3. CAPUANO E., FERRIGNO A., ACAMPA I., AIT-AMEUR L., FOGLIANO V. (2008): Characterization of the Maillard reaction in bread crisps. European Food Research and Technology, 228: 311-319.
4. CHARISSOU A., AIT-AMEUR L., BIRLOUEZ-ARAGON I. (2007): Evaluation of a gas chromatography/mass spectrometry method for the quantification of carboxymethyllysine in food samples. Journal of Chromatography A, 1140: 189-194. (Pubitemid 46026790)
5. CLAUS A., MONGILI M., WEISZ G., SCHIEBER A., CARLE R. (2008): Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls. Journal of Cereal Science, 47: 546-554.
6. SENYUVA H.Z., GÖKMEN V. (2006): Interference-free determination of acrylamide in potato and cereal-based foods by a laboratory validated liquid chromatography-mass spectrometry method. Food Chemistry, 97: 539-545.