Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product

Journal of Food Science

Volumn 77, Issue 5, 2012, Pages

  Koray Palazoglu T ^a,b   Coşkun, Yunus ^b   Kocadaǧli, Tolga ^c   Gökmen, Vural ^c  

^a MERSIN UNIVERSITY   (Turkey)

^b TermaTek Thermal Food Technologies   (Turkey)

^c HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Acrylamide; Baking; Color; Cookies; Postdrying; Radio frequency; Texture

Indexed keywords

ACRYLAMIDE; ASPARAGINE; CARBOHYDRATE;

ARTICLE; COLOR; FOOD HANDLING; HUMAN; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; TASTE;

ACRYLAMIDE; ASPARAGINE; CARBOHYDRATES; CHROMATOGRAPHY, LIQUID; COLOR; FOOD HANDLING; HUMANS; MASS SPECTROMETRY; TASTE;

EID: 84861329341     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02664.x     Document Type: Article

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