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, Scopus)

• 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