Inhibition of nanoencapsulated chitosan on acrylamide formation in the honey rye cracker model system
碩士 === 輔仁大學 === 食品科學系碩士班 === 102 === Maillard reaction is the most important chemical reaction occurred during manufacturing of bakery products. Starchy foods contain free asparagine, which is responsible for the formation of carcinogenic acrylamide (AA) during baking of foods that contain reducing...
Main Authors: | Feng-Ming Hsu, 許峰銘 |
---|---|
Other Authors: | John-Tung Chien |
Format: | Others |
Language: | zh-TW |
Published: |
2013
|
Online Access: | http://ndltd.ncl.edu.tw/handle/59770575099686804838 |
Similar Items
-
Inhibition of Nanoencapsulated Chitosan on Acrylamide Formation in Deep-fried Hash Brown
by: Yueh Ting, et al.
Published: (2013) -
Inhibition of nanoencapsulated chitiosan on acrylamide formation in the fried potato ball during baking
by: Lai Yan-Liu, et al.
Published: (2015) -
Effect of Different Calcium Salts Reducing Acrylamide Formation in Shrimp Crackers
by: Luo, Hsuan-Min, et al.
Published: (2014) -
Genetic and environmental factors controlling acrylamide formation in wheat and rye products
by: Curtis, Tanya Yordanova
Published: (2011) -
Effect of Calcium Citrate, Chitosan, and Chitosan Oligosaccharide on Acrylamide Formation in Brown Sugar
by: Chi, Ming-Hsuan, et al.
Published: (2018)