Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/8599| Title: | Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | acrylamide,potato products,colour,oxidized oil,baking conditions,maillard reaction,maillard reaction,model system,lipid oxidation,heated foods,french fries,glycine |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/8599 |
| ISSN: | 1438-2377 |
| Link: | <Go to ISI>://000317986700008 http://download.springer.com/static/pdf/721/art%253A10.1007%252Fs00217-013-1935-8.pdf?auth66=1383205868_f744f6f39ae16f2c94273343e4432a79&ext=.pdf |
| Publisher: | Springer-Verlag |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Kotsiou-2013-Acrylamide formation.pdf | 336.12 kB | Adobe PDF | View/Open Request a copy |
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