Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems

Journal of the Science of Food and Agriculture

Volumn 91, Issue 13, 2011, Pages 2477-2483

  Zhu, Fan ^a   Cai, Yi Zhong ^b   Ke, Jinxia ^b   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b NANYANG TECHNOLOGICAL UNIVERSITY   (Singapore)

Author keywords

Acrylamide; Cookies; Dietary plants; Extracts; Phenolic compounds; Starch based model systems

Indexed keywords

ACRYLAMIDE; FOOD ADDITIVE; PLANT EXTRACT; PROANTHOCYANIDIN; STARCH; WATER;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; EUGENIA; FAST FOOD; FLOUR; FLOWER; FRUIT; GROWTH, DEVELOPMENT AND AGING; PLANT; PLANT ROOT; POTATO; SPICE; VITIS;

ACRYLAMIDE; EUGENIA; FAST FOODS; FLOUR; FLOWERS; FOOD ADDITIVES; FRUIT; MODELS, CHEMICAL; PLANT EXTRACTS; PLANT ROOTS; PLANTS, EDIBLE; PROANTHOCYANIDINS; SOLANUM TUBEROSUM; SPICES; STARCH; VITIS; WATER;

SOLANUM TUBEROSUM; SYZYGIUM AROMATICUM; VITACEAE;

EID: 80052634346     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4491     Document Type: Article

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