Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Anita Limacher"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 54:5910-5916
Fried potato products such as French fries and chips may contain substantial amounts of acrylamide. Numerous efforts are undertaken to minimize the acrylamide content of these products while sensory properties such as color and flavor have to be resp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96e3b35afdfc258504c53d7d1d283cdb
https://doi.org/10.1021/jf060815c
https://doi.org/10.1021/jf060815c
Publikováno v:
Journal of agricultural and food chemistry. 56(10)
The formation of furan and 2-methylfuran was studied in model systems based on sugars and selected amino acids. Both compounds were preferably formed under roasting conditions in closed systems yielding up to 330 micromol of furan and 260 micromol of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2dadb70576fd93ff2986f41f0c7c6e1
https://pubmed.ncbi.nlm.nih.gov/18439018
https://pubmed.ncbi.nlm.nih.gov/18439018