Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02949.x/fullpdf
Reference44 articles.
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2. Effect of amino acids on acrylamide formation and elimination kinetics;Claeys;Biotechnol Prog,2005a
3. Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system;Claeys;J Agric Food Chem,2005b
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5. Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps;Cheng;J Agric Food Chem,2010
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