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: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/59770575099686804838 |
