Details
| Original language | English |
|---|---|
| Pages (from-to) | 357-369 |
| Number of pages | 13 |
| Journal | Advances in Experimental Medicine and Biology |
| Volume | 561 |
| Publication status | Published - 2005 |
Keywords
- Acrylamide/analysis, Acrylamides/analysis, Cooking, Food Analysis, Food Handling, Food Technology, Freezing, Hot Temperature, Hydrogen-Ion Concentration, Maillard Reaction, Models, Theoretical, Quality Control, Salts/chemistry, Solanum tuberosum, Temperature, Time Factors
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In: Advances in Experimental Medicine and Biology, Vol. 561, 2005, p. 357-369.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Quality related minimization of acrylamide formation--an integrated approach
AU - Franke, Knut
AU - Sell, Marco
AU - Reimerdes, Ernst H
PY - 2005
Y1 - 2005
KW - Acrylamide/analysis
KW - Acrylamides/analysis
KW - Cooking
KW - Food Analysis
KW - Food Handling
KW - Food Technology
KW - Freezing
KW - Hot Temperature
KW - Hydrogen-Ion Concentration
KW - Maillard Reaction
KW - Models, Theoretical
KW - Quality Control
KW - Salts/chemistry
KW - Solanum tuberosum
KW - Temperature
KW - Time Factors
U2 - 10.1007/0-387-24980-X_27
DO - 10.1007/0-387-24980-X_27
M3 - Article
C2 - 16438311
VL - 561
SP - 357
EP - 369
JO - Advances in Experimental Medicine and Biology
JF - Advances in Experimental Medicine and Biology
SN - 0065-2598
ER -