A study on the use of empirical models to predict the formation of acrylamide in potato crisps : Physiological Effects of Thermally Treated Foods
- Author
- KNOL, Jeroen J1 ; VIKLUND, Gunilla A. I2 ; LINSSEN, Jozef P. H1 ; SJÖHOLM, Ingegerd M2 ; SKOG, Kerstin I2 ; VAN BOEKEL, Martinus A. J. S1
[1] Product Design and Quality Management Group, Department of Agrotechnology and Food Science, Wageningen University, Wageningen, Netherlands
[2] Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden - Source
Molecular nutrition & food research (Print). 2008, Vol 52, Num 3, pp 313-321, 9 p ; ref : 33 ref
- ISSN
- 1613-4125
- Scientific domain
- Food science technology
- Publisher
- Wiley-VCH-Verl, Weinheim
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Acrylamide Empirical modeling Kinetic modeling Maillard reaction Potato crisps
- Keyword (fr)
- Acrylamide Cinétique Modèle empirique Modélisation Pommes de terre chips Réaction Maillard Utilisation Produit à base de pomme de terre Traitement thermique
- Keyword (en)
- Acrylamide Kinetics Empirical model Modeling Potato chips Maillard reaction Use Potato product Heat treatment
- Keyword (es)
- Cinética Modelo empírico Modelización Patatas chips Reacción Maillard Uso Producto a base de patata Tratamiento térmico
- Classification
- 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
- 20196440
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
10.1002/mnfr.200700343 
https://dx.doi.org/10.1002/mnfr.200700343
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