Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)
A new baking methodology to study acrylamide formation, based on a closed stainless steel tube reactor, was tested on its repeatability. The main advantage of this frying procedure includes the possibility to study the acrylamide formation mechanism in different artificial mixtures, eliminating some...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2004-12-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0006_towards-a-better-understanding-in-acrylamide-formation-degradation-and-reduction-in-model-systems-and-foodstu.php |