Patented techniques for acrylamide mitigation in high-temperature processed foods

Recent Patents on Food, Nutrition and Agriculture

Volumn 3, Issue 3, 2011, Pages 158-171

  Mariotti, Salome ^a   Pedreschi, Franco ^a   Carrasco, José Antonio ^a   Granby, Kit ^b  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Acrylamide; Asparagines; Maillard reaction; Mitigation; Precursors; Process parameters; Reducing sugars

Indexed keywords

ACRYLAMIDE; ASPARAGINE; MONOSACCHARIDE; SUCROSE;

ARTICLE; CHEMISTRY; COOKING; DIET; FAST FOOD; FOOD HANDLING; GLYCATION; HEAT; HUMAN; METHODOLOGY; PATENT; SUGAR INTAKE;

ACRYLAMIDE; ASPARAGINE; COOKING; DIET; DIETARY SUCROSE; FAST FOODS; FOOD HANDLING; HOT TEMPERATURE; HUMANS; MAILLARD REACTION; MONOSACCHARIDES; PATENTS AS TOPIC; SUCROSE;

EID: 84858758976     PISSN: 22127984     EISSN: 18761429     Source Type: Journal    
DOI: 10.2174/2212798411103030158     Document Type: Article

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