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

Van Der Fels-Klerx H., Capuano E., Nguyen H., ATAÇ MOGOL B., KOCADAĞLI T., Göncüoǧlu Taş N., ...More

Food Research International, vol.57, pp.210-217, 2014 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 57
  • Publication Date: 2014
  • Doi Number: 10.1016/j.foodres.2014.01.039
  • Journal Name: Food Research International
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.210-217
  • Keywords: Neo-formed contaminants, Food processing, Heat treatment, Maillard reaction, Bakery products, Multi-response kinetic modelling, ABERRANT CRYPT FOCI, MAILLARD REACTION, MODEL, GLUCOSE, ASPARAGINE, SUCROSE, FOOD