Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran

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Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran

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Summary, etc.：: <jats:p>Thermal treatments and recipes are two critical aspects for the formation of acrylamide at ordinary household cooking conditions and industria...

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Material Type: 記事
Title: Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran
Author Heading: Shakeri Fatemeh
Shakeri Somayeh
Ghasemi Sajad
Troise Antonio Dario
Fiore Alberto
Publication Date: 2019-01-02
Publication Date (W3CDTF): 2019-01-02
Periodical title: Journal of Chemistry
No. or year of volume/issue: 2019
Volume: 2019
Pages: 1-6
Publication date of volume/issue (W3CDTF): 2019-01-02
ISSN (Periodical Title): 20909063
Publication (Periodical Title): Hindawi Limited
Subject Heading: Maillard reaction
Chemistry
cookies
acrylamide
QD1-999
Target Audience: 一般
DOI: 10.1155/2019/1425098
https://doi.org/10.1155/2019/1425098
Access Restrictions: インターネット公開
Related Material (URI): http://hdl.handle.net/20.500.14243/409228
Data Provider (Database): 国立情報学研究所 : CiNii Research
https://cir.nii.ac.jp/
Original Data Provider (Database)