Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough

European Food Research and Technology

Volumn 237, Issue 1, 2013, Pages 1-8

  Kukurová, Kristína ^a   Ciesarová, Zuzana ^a   Mogol, Burçe Ataç ^b   Açar, Özge Çetinkaya ^b   Gökmen, Vural ^b  

^a FOOD RESEARCH INSTITUTE   (Slovakia)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Acrylamide; Asparaginase; HMF; Raising agents

Indexed keywords

AMIDES; CEREAL PRODUCTS; ENZYMES; PH; PHOSPHORUS COMPOUNDS; SODIUM;

5 HYDROXYMETHYL FURFURALS; ACRYLAMIDES; AMMONIUM HYDROGEN CARBONATE; ASPARAGINASE; CEREAL-BASED PRODUCTS; ENZYMATIC TREATMENTS; HYDROGEN CARBONATES; SODIUM PYROPHOSPHATE;

SODIUM COMPOUNDS;

EID: 84875689039     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-1976-z     Document Type: Article

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