Kinetics of acrylamide formation in potato powder-Reference-Cited by-同舟云学术

Kinetics of acrylamide formation in potato powder

Published:2009-01 Issue:1 Volume:90 Page:135-140
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Franke K.,Strijowski U.,Reimerdes E.H.

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes;Biedermann;Mitteilungen aus Lebensmitteluntersuchung und -hygiene,2002

2. How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking?;Biedermann-Brem;European Food Research and Technology,2003

3. BVL, 2007. Signal values for acrylamide contents in foods, 6th calculation. Bonn, 11-01-2007.

4. Kinetics of acrylamide formation and elimination during heating of an asparagine–sugar model system;Claeys;Journal of Agricultural and Food Chemistry,2005

5. Analysis of the heat transfer coefficient during potato frying;Costa;Journal of Food Engineering,1999

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