Formation of acrylamide during baking of shortcrust cookies derived from various flours
Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary with flour and depend on multiple factors like environmental conditions during the cultivation of cerea...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Czech Academy of Agricultural Sciences
2012-02-01
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| Col·lecció: | Czech Journal of Food Sciences |
| Matèries: | |
| Accés en línia: | https://cjfs.agriculturejournals.cz/artkey/cjf-201201-0008_formation-of-acrylamide-during-baking-of-shortcrust-cookies-derived-from-various-flours.php |
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