Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates

Journal of the Science of Food and Agriculture

Volumn 94, Issue 12, 2014, Pages 2562-2568

  Masatcioglu, Mustafa Tugrul ^a   Gokmen, Vural ^a   Ng, Perry ^b   Koksel, Hamit ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

^b MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Acrylamide; Extrusion cooking; Leavening agents; Maillard reaction

Indexed keywords

ZEA MAYS;

ACRYLAMIDE; AMMONIUM BICARBONATE; BICARBONATE; CARBOHYDRATE; CARBON DIOXIDE; CITRIC ACID; WATER;

CARBOHYDRATE METABOLISM; CHEMISTRY; COOKING; DECARBOXYLATION; DESICCATION; DIET; GLYCATION; HEAT; HUMAN; MAIZE;

ACRYLAMIDE; BICARBONATES; CARBOHYDRATE METABOLISM; CARBOHYDRATES; CARBON DIOXIDE; CITRIC ACID; COOKING; DECARBOXYLATION; DESICCATION; DIET; HOT TEMPERATURE; HUMANS; MAILLARD REACTION; SODIUM BICARBONATE; WATER; ZEA MAYS;

EID: 84904387644     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6598     Document Type: Article

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