Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies


Yıldız H. G. , Palazoğlu T. K. , Miran W., KOCADAĞLI T., GÖKMEN V.

Journal of Food Engineering, vol.197, pp.17-23, 2017 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 197
  • Publication Date: 2017
  • Doi Number: 10.1016/j.jfoodeng.2016.11.001
  • Journal Name: Journal of Food Engineering
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.17-23
  • Keywords: Cookies, Vacuum baking, Surface temperature, Acrylamide, Risk value, MITIGATION, BISCUITS, TEXTURE, SCALE, COLOR, FOODS