Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives-Reference-Cited by-同舟云学术

Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives

Published:2016-12 Issue: Volume:191 Page:124-130
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Tang Shuaikun,Avena-Bustillos Roberto J.,Lear Molly,Sedej Ivana,Holstege Dirk M.,Friedman Mendel,McHugh Tara H.,Wang Selina C.^ORCID

Funder

California Olive Commission

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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4. Investigations into acrylamide precursors in sterilized table olives: evidence of a peptic fraction being responsible for acrylamide formation;Casado;Food Chem.,2013

5. Reduction of acrylamide content of ripe olives by selected additives;Casado;Food Chem.,2010

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