دورية أكاديمية
Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread.
العنوان: | Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread. |
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المؤلفون: | Gülcan Ü; Agriculture and Rural Development Support Institution, 37100 Kastamonu, Turkey., Candal Uslu C; Artvin Coruh University, Faculty of Health Science, Nutrition and Dietetics, 08100 Artvin, Turkey; Akdeniz University, Engineering Faculty, Department of Food Engineering, 07058 Antalya, Turkey., Mutlu C; Akdeniz University, Engineering Faculty, Department of Food Engineering, 07058 Antalya, Turkey; Balikesir University, Engineering Faculty, Department of Food Engineering, 10145 Balikesir, Turkey., Arslan-Tontul S; Selçuk University, Agricultural Faculty, Department of Food Engineering, 42130 Konya, Turkey. Electronic address: sultan.arslan@selcuk.edu.tr., Erbaş M; Akdeniz University, Engineering Faculty, Department of Food Engineering, 07058 Antalya, Turkey. |
المصدر: | Food chemistry [Food Chem] 2020 Dec 01; Vol. 332, pp. 127434. Date of Electronic Publication: 2020 Jun 30. |
نوع المنشور: | Evaluation Study; Journal Article |
اللغة: | English |
بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
مواضيع طبية MeSH: | Acrylamide/*chemistry , Bread/*analysis , Cooking/*methods , Furaldehyde/*analogs & derivatives, Flour/analysis ; Furaldehyde/chemistry ; Hot Temperature ; Humans ; Maillard Reaction ; Taste ; Triticum/chemistry |
مستخلص: | The baking in N Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2020 Elsevier Ltd. All rights reserved.) |
فهرسة مساهمة: | Keywords: Acrylamide; Bread; HMF; Inert; Inhibitor; Maillard reaction |
المشرفين على المادة: | 20R035KLCI (Acrylamide) 70ETD81LF0 (5-hydroxymethylfurfural) DJ1HGI319P (Furaldehyde) |
تواريخ الأحداث: | Date Created: 20200710 Date Completed: 20200929 Latest Revision: 20200929 |
رمز التحديث: | 20221213 |
DOI: | 10.1016/j.foodchem.2020.127434 |
PMID: | 32645669 |
قاعدة البيانات: | MEDLINE |
تدمد: | 1873-7072 |
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DOI: | 10.1016/j.foodchem.2020.127434 |