Application of l ‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation-Reference-Cited by-同舟云学术

Application of l ‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation

Published:2021-04-14 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Akgün Banu¹^ORCID,Arıcı Muhammet²^ORCID,Çavuş Filiz¹^ORCID,Karataş Ayşe Binnur¹^ORCID,Ekşi Karaağaç Hacer¹^ORCID,Uçurum H. Özgül¹^ORCID

Affiliation:

1. Central Research Institute of Food and Feed Control Bursa Turkey

2. Department Food Engineering Yıldız Technical University Istanbul Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15486

Reference81 articles.

1. Evaluation of acrylamide and selected parameters in some Turkish coffee brands from the Turkish market

2. Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee

3. Saccharides (major) in corn syrup: Liquid chromatographic method: 979.23;Association of Analytical Communities (AOAC);Rockville: AOAC International,1979

4. Determination of Acrylamide during Roasting of Coffee

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