The influence of heating temperature and time on the acrylamide formation in rice flour
碩士 === 國立臺灣大學 === 食品科技研究所 === 93 === Acrylamide, a probable carcinogen, has been formed in fried or baked starchy food. Although asparagine and glucose have been considered as major compounds to form acrylamide, the mechanism has not been well understood yet. The studies related with the distributio...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/82698197726591533977 |