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

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

European Food Research and Technology, vol.235, no.4, pp.711-717, 2012 (SCI-Expanded)

• 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 (SCI-EXPANDED), Scopus
• Page Numbers: pp.711-717
• Keywords: Acrylamide, Cookie, Maillard reaction products, Radio frequency, Combined baking, HEALTH
• Hacettepe University Affiliated: Yes