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Formation of acrylamide during baking of shortcrust cookies derived from various flours
acrylamide asparagine reducing sugars shortcrust cookies flours
2014/2/25
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 wit...
Effect of Carbohydrates on Formation of Acrylamide in Cooked Food Models
acrylamide carbohydrate Maillard reaction LC/MS/MS CE/MS/MS
2008/4/20
Many sugars such as mono- and disaccharides, sugar alcohols and starch were heated at 180°C with asparagines (Asn) in a model food formula to investigate their effect on the formation of acrylamide (A...