Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

Journal of Food Science

Volumn 77, Issue 10, 2012, Pages

  Isleroglu, Hilal ^a   Kemerli, Tansel ^a   Sakin Yilmazer, Melike ^a   Guven, Gonul ^b   Ozdestan, Ozgul ^a   Uren, Ali ^c   Kaymak Ertekin, Figen ^a  

^a EGE UNIVERSITY   (Turkey)

^b Plant Protection Research Institute   (Turkey)

^c AVRASYA UNIVERSITY   (Turkey)

Author keywords

Acrylamide; Browning; Hybrid oven; Kinetic modeling; Steam baking

Indexed keywords

ACRYLAMIDE;

ARTICLE; COOKING; GLYCATION; HEAT; KINETICS; METABOLISM; METHODOLOGY; THEORETICAL MODEL; WATER VAPOR;

ACRYLAMIDE; COOKING; HOT TEMPERATURE; KINETICS; MAILLARD REACTION; MODELS, THEORETICAL; STEAM;

EID: 84867626314     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02912.x     Document Type: Article

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