水在马铃薯模型体系中对丙烯酰胺形成的作用 - Suppr

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The role of water on the formation of acrylamide in a potato model system.

作者信息

Mestdagh Frédéric, De Meulenaer Bruno, Cucu Tatiana, Van Peteghem Carlos

机构信息

Research Group Food Chemistry and Human Nutrition, Ghent University, Coupure Links 653, BE-9000 Gent, Belgium

出版信息

Commun Agric Appl Biol Sci. 2006;71(1):217-21.

PMID:17191509

Abstract

摘要

相似文献

The role of water on the formation of acrylamide in a potato model system.

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Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysis.

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Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

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The role of water on the formation of acrylamide in a potato model system.

作者信息

Mestdagh Frédéric, De Meulenaer Bruno, Cucu Tatiana, Van Peteghem Carlos

机构信息

Research Group Food Chemistry and Human Nutrition, Ghent University, Coupure Links 653, BE-9000 Gent, Belgium

出版信息

Commun Agric Appl Biol Sci. 2006;71(1):217-21.

PMID:17191509

Abstract

摘要

相似文献

The role of water on the formation of acrylamide in a potato model system.

Commun Agric Appl Biol Sci. 2006;71(1):217-21.

Development and experimental validation of a frying model to estimate acrylamide levels in French fries.

J Food Sci. 2008 Apr;73(3):E109-14. doi: 10.1111/j.1750-3841.2008.00676.x.

Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.

J Agric Food Chem. 2006 Aug 9;54(16):5910-6. doi: 10.1021/jf060815c.

Role of water upon the formation of acrylamide in a potato model system.

J Agric Food Chem. 2006 Nov 29;54(24):9092-8. doi: 10.1021/jf061652v.

Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network.

Mol Nutr Food Res. 2007 Apr;51(4):383-9. doi: 10.1002/mnfr.200600121.

Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysis.

J Agric Food Chem. 2008 Aug 13;56(15):6460-70. doi: 10.1021/jf8006294. Epub 2008 Jul 3.

Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system.

J Agric Food Chem. 2005 Dec 28;53(26):9999-10005. doi: 10.1021/jf051197n.

Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.

J Agric Food Chem. 2012 Sep 12;60(36):9321-31. doi: 10.1021/jf302415n. Epub 2012 Sep 4.

Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

J Food Sci. 2010 Jan-Feb;75(1):E25-9. doi: 10.1111/j.1750-3841.2009.01389.x.

Acrylamide in home-prepared roasted potatoes.

Mol Nutr Food Res. 2008 Mar;52(3):307-12. doi: 10.1002/mnfr.200700240.