The effect of high pressure-high temperature processing conditions on acrylamide formation and other Maillard reaction compounds.

Journal of agricultural and food chemistry

Volumn 58, Issue 22, 2010, Pages 11740-11748

  De Vleeschouwer, Kristel ^a   Van der Plancken, Iesel ^b   Van Loey, Ann ^b   Hendrickx, Marc E ^b  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

ACRYLAMIDE; ASPARAGINE; GLUCOSE;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; EVALUATION; FOOD HANDLING; GLYCATION; METHODOLOGY; PRESSURE;

ACRYLAMIDE; ASPARAGINE; FOOD HANDLING; GLUCOSE; MAILLARD REACTION; MODELS, CHEMICAL; PRESSURE;

EID: 79952276907     PISSN: None     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102697b     Document Type: Article

References (0)