Study of factors affecting acrylamide levels in model systems

The factors important for the acrylamide formation in model systems were studied. The effects of two starch matrices (potato, wheat), the share of two monosaccharides (glucose and fructose) on the formation of acrylamide, and the impact of water addition were compared in model systems under isotherm...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Czech Journal of Food Sciences
المؤلفون الرئيسيون:	Zuzana Ciesarová, Eugen Kiss, Emil Kolek
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Czech Academy of Agricultural Sciences 2006-06-01
الموضوعات:	acrylamide water content gc-ms maillard reaction
الوصول للمادة أونلاين:	https://cjfs.agriculturejournals.cz/artkey/cjf-200603-0005_study-of-factors-affecting-acrylamide-levels-in-model-systems.php

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