The effect of salts on acrylamide and 5-hydroxymethylfurfural formation in glucose-asparagine model solutions and biscuits

Journal of Food and Nutrition Research

Volumn 49, Issue 2, 2010, Pages 69-77

  Quarta, Barbara ^a   Anese, Monica ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

5 hydroxymethylfurfural; Acrylamide; Biscuits; Cations; Formation; Mitigation; Model solutions

Indexed keywords

EID: 77953509409     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (53)

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