کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10895085 | 1082745 | 2005 | 13 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Quantifying the formation of carcinogens during food processing: acrylamide
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Quantifying the formation of carcinogens during food processing: acrylamide Quantifying the formation of carcinogens during food processing: acrylamide](/preview/png/10895085.png)
چکیده انگلیسی
The presence of acrylamide has recently been demonstrated in diverse food products. A number of research studies followed concerning the effect of intrinsic and extrinsic factors on the yield of AA in processed food. However, reported data are mainly qualitative in nature, which does not allow the development of engineering models for design, evaluation and optimization of food processes. In this paper, the need for more quantitative research (kinetic and thermodynamic modeling) is emphasized by outlining a possible strategy based on a state of the art of research results available in literature.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 16, Issue 5, May 2005, Pages 181-193
Journal: Trends in Food Science & Technology - Volume 16, Issue 5, May 2005, Pages 181-193
نویسندگان
Wendie L. Claeys, Kristel De Vleeschouwer, Marc E. Hendrickx,