A Study on the Kinetics of Acrylamide Formation in Banana Chips
Author:
Affiliation:
1. Food Engineering & Technology Department; Institute of Chemical Technology; Matunga Mumbai India
2. Reliable Analytical Laboratories; Manpada Thane India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12739/fullpdf
Reference44 articles.
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2. Acrylamide in gingerbread: Critical factors for formation and possible ways for reduction;Amrein;J. Agric. Food Chem.,2004
3. Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep-fat-fried banana chips;Ammawath;J. Sci. Food Agric.,2001
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