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, vol.235, no.4, pp.711-717, 2012 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 235 Issue: 4
  • Publication Date: 2012
  • Doi Number: 10.1007/s00217-012-1804-x
  • Journal Name: European Food Research and Technology
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.711-717
  • Keywords: Acrylamide, Cookie, Maillard reaction products, Radio frequency, Combined baking, HEALTH