Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices
Sign Up to like & getrecommendations! Published in 2019 at "European Food Research and Technology"
DOI: 10.1007/s00217-019-03357-2
Abstract: Acrylamide is a toxic compound and a thermal marker of food, deriving from Maillard reaction. A recent European Regulation established mitigation measures and benchmark levels for its reduction in many products encouraging the use of… read more here.
Keywords: colour; correlation; effect steam; correlation colour ... See more keywords