Influence of thermal processing conditions on acrylamide generation and browning in a potato model system
- Author
- AMREIN, Thomas M1 ; LIMACHER, Anita1 ; CONDE-PETIT, Beatrice1 ; AMADO, Renato1 ; ESCHER, Felix1
[1] Institute of Food Science and Nutrition, ETH Zurich, 8092 Zurich, Switzerland - Source
Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 16, pp 5910-5916, 7 p ; ref : 40 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Acrylamide activation energy browning moisture content potato
- Keyword (fr)
- Acrylamide Brunissement Energie activation Modèle Pomme de terre Teneur eau Légume Tubercule
- Keyword (en)
- Acrylamide Browning Activation energy Models Potato Water content Vegetables Tuber
- Keyword (es)
- Ennegrecimiento Energía activación Modelo Patata Dosis agua Hortalizas Tubérculo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35E Food toxicology
- Discipline
- Agrifood industries Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18009078
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf060815c 
https://dx.doi.org/10.1021/jf060815c
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