Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process

KOCADAĞLI T., Koray Palazoğlu T., GÖKMEN V.

European Food Research and Technology, cilt.235, sa.4, ss.711-717, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 235 Sayı: 4
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1007/s00217-012-1804-x
  • Dergi Adı: European Food Research and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.711-717
  • Anahtar Kelimeler: Acrylamide, Cookie, Maillard reaction products, Radio frequency, Combined baking, HEALTH
  • Hacettepe Üniversitesi Adresli: Evet