Acrylamide formation in different batter formulations during microwave frying
- Author
- BARUTCU, Isil1 ; SAHIN, Serpil1 ; SUMNU, Gulum1
[1] Department of Food Engineering, Middle East Technical University, 06531 Ankara, Turkey - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2009, Vol 42, Num 1, pp 17-22, 6 p ; ref : 3/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Acrylamide Batter Chicken Microwave frying
- Keyword (fr)
- Acrylamide Chair à saucisse Formulation Friture Hyperfréquence Poulet Pâte liquide Animal à viande Animal élevage Aves Produit carné Vertebrata Volaille
- Keyword (en)
- Acrylamide Meat emulsion Formulation Frying Microwave Chicken Meat animals Farming animal Aves Meat product Vertebrata Poultry
- Keyword (es)
- Carne para salchicha Formulación Freimiento Hiperfrecuencia Pollo Animales de carne Animal cría Aves Producto de carne Vertebrata Ave de corral
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product 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
- 20764443
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
10.1016/j.lwt.2008.07.004 
https://dx.doi.org/10.1016/j.lwt.2008.07.004
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