Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics

Food Research International

Volumn 57, Issue , 2014, Pages 210-217

  Van Der Fels Klerx, H J ^a   Capuano, E ^a   Nguyen, H T ^a   Atac Mogol B ^b   Kocadagli T ^b   Goncuoglu Tas N ^b   Hamzalioglu A ^b   Van Boekel, M A J S ^a   Gokmen V ^b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Bakery products; Food processing; Heat treatment; Maillard reaction; Multi response kinetic modelling; Neo formed contaminants

Indexed keywords

5 HYDROXYMETHYL FURFURALS; CHEMICAL EVOLUTION; KINETIC MODELLING; MAILLARD REACTION; PHYSICAL STATE; REDUCING SUGARS; SUCROSE HYDROLYSIS; TEMPERATURE-TIME PROFILES;

AMIDES; BAKERIES; BAKERY PRODUCTS; CHEMICAL REACTIONS; FOOD PROCESSING; HEAT TREATMENT; HYDROLYSIS; KINETICS; MATHEMATICAL MODELS; SUGAR (SUCROSE);

CHEMICAL CONTAMINATION;

EID: 84893471696     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.01.039     Document Type: Article

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