Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference29 articles.
1. Investigation of acrylamide formation on bakery products using a crust-like model;Acar;Molecular Nutrition & Food Research,2009
2. Simulation and ability to control the surface thermal history and reactions during deep fat frying;Achir;Chemical Engineering and Processing,2008
3. Thermal sensitivity of some plantain micronutrients during deep-fat frying;Avallone;Journal of Food Science,2009
4. Study of acrylamide mitigation in model system: Effect of pure phenolic compounds;Bassama;Food Chemistry,2010
5. A survey of acrylarmide precursors in Irish ware potatoes and acrylarnide levels in French fries;Brunton;LWT Food Science and Technology,2007
Cited by 27 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks);Molecules;2024-01-07
2. Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea;Frontiers in Nutrition;2023-08-24
3. Influence of Seasonings and Spice Essential Oils on Acrylamide Production in a Low Moisture Model System;Foods;2022-12-08
4. Machine learning prediction of dual and dose-response effects of flavone carbon and oxygen glycosides on acrylamide formation;Frontiers in Nutrition;2022-11-30
5. A Kinetic Model of Acrylamide Formation inside of the Heat Boundary Layer;Journal of Food Engineering;2022-11
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3