Optimization of combined microwave-hot air roasting of malt based on energy consumption and neo-formed contaminants content

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Akkarachaneeyakorn, S ^a   Laguerre, J C ^b,c   Tattiyakul, J ^d   Neugnot, B ^e   Boivin, P ^e   Morales, F J ^f   Birlouez Aragon, I ^g  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY NORTH BANGKOK   (Thailand)

^b INSTITUT POLYTECHNIQUE LASALLE BEAUVAIS   (France)

^c Université Paris Saclay   (France)

^d CHULALONGKORN UNIVERSITY   (Thailand)

^e French Inst of Brewing and Malting   (France)

^f CSIC   (Spain)

^g AGROPARISTECH   (France)

Author keywords

Combined microwave hot air; Malt roasting; Neo formed contaminant; Optimization; Response surface methodology

Indexed keywords

THEOBROMA CACAO;

ACRYLAMIDE; FURAN; FURAN DERIVATIVE; FURFURAL; WATER;

ANALOGS AND DERIVATIVES; CEREAL; CHEMISTRY; COMPARATIVE STUDY; COOKING; ENERGY CONSERVATION; FOOD CONTAMINATION; HEAT; HORDEUM; MICROWAVE RADIATION; PIGMENTATION; PROCEDURES; QUALITY CONTROL; RADIATION RESPONSE; STATISTICS; TIME;

ACRYLAMIDE; CEREALS; CONSERVATION OF ENERGY RESOURCES; COOKING; FOOD CONTAMINATION; FURALDEHYDE; FURANS; HORDEUM; HOT TEMPERATURE; MICROWAVES; PIGMENTATION; QUALITY CONTROL; STATISTICS AS TOPIC; TIME FACTORS; WATER;

EID: 77952916148     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01567.x     Document Type: Article

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