Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process

European Food Research and Technology

Volumn 235, Issue 4, 2012, Pages 711-717

  Kocadağlı, Tolgahan ^a   Koray Palazoglu T ^b   Gökmen, Vural ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

^b MERSIN UNIVERSITY   (Turkey)

Author keywords

Acrylamide; Combined baking; Cookie; Maillard reaction products; Radio frequency

Indexed keywords

AMIDES; AMINO ACIDS; BINARY MIXTURES; COOKING; GLYCOSYLATION; RADIO WAVES; REACTION PRODUCTS;

ACRYLAMIDES; COMBINED BAKING; COOKIE; MAILLARD REACTION PRODUCTS; RADIO FREQUENCIES;

BAKERIES;

EID: 84866460191     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1804-x     Document Type: Article

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