Investigation of acrylamide formation on bakery products using a crust-like model

Molecular Nutrition and Food Research

Volumn 53, Issue 12, 2009, Pages 1521-1525

  Açar, Özge Ç ^a   Gökmen, Vural ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Acrylamide; Bakery foods; Bread; Crust model; Mitigation

Indexed keywords

ACRYLAMIDE; CALCIUM CHLORIDE; WATER;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COOKING; FLOUR; FOOD ANALYSIS; FOOD CONTAMINATION; HEAT; KINETICS; METHODOLOGY;

ACRYLAMIDE; CALCIUM CHLORIDE; COOKERY; FLOUR; FOOD ANALYSIS; FOOD CONTAMINATION; HOT TEMPERATURE; KINETICS; MODELS, CHEMICAL; WATER;

EID: 71449093224     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200800585     Document Type: Article

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