Investigation of the roasting conditions with minimal acrylamide generation in tropical almond (Terminalia catappa) nuts by response surface methodology-Reference-Cited by-同舟云学术

Investigation of the roasting conditions with minimal acrylamide generation in tropical almond (Terminalia catappa) nuts by response surface methodology

Published:2011-03 Issue:2 Volume:125 Page:713-718
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lasekan Ola,Abbas Kassim

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

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2. Acrylamide in roasted almonds and hazelnuts;Amrein;Journal of Agricultural and Food Chemistry,2005

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4. Enzymatic synthesis of fatty esters. Part II. Optimization studies;Aracil;Enzyme and Microbial Technology,1999

5. Calculation of dietary exposure to acrylamide;Boon;Mutation Research,2005

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