Investigation of the roasting conditions with minimal acrylamide generation in tropical almond (Terminalia catappa) nuts by response surface methodology

Food Chemistry

Volumn 125, Issue 2, 2011, Pages 713-718

  Lasekan, Ola ^a   Abbas, Kassim ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Acrylamide; Roasting; Surface response methodology; Tropical almond nuts

Indexed keywords

ACRYLAMIDES; INDEPENDENT VARIABLES; LOADING CAPACITIES; MAIN EFFECT; OPTIMUM CONDITIONS; QUADRATIC EFFECT; RESPONSE SURFACE METHODOLOGY; ROASTING; ROASTING TEMPERATURE; SURFACE RESPONSE METHODOLOGY; TROPICAL ALMOND NUTS;

AMIDES; CALCINATION; CHEMICAL CONTAMINATION; SURFACE PROPERTIES; TROPICS;

THERMAL PROCESSING (FOODS);

ACRYLAMIDE;

ALMOND; ARTICLE; CONCENTRATION (PARAMETERS); HEATING; INDEPENDENT VARIABLE; NONHUMAN; RESPONSE SURFACE METHOD; ROASTING; TERMINALIA; TERMINALIA CATAPPA;

TERMINALIA CATAPPA;

EID: 78049425844     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.073     Document Type: Article

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