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Acrylamide formation from asparagine under low moisture Maillard reaction conditions. 2. Crystalline vs amorphous model systems.

Journal Title:
Journal of agricultural and food chemistry.
Journal Volume/Issue:
2005 June 1, v. 53, no. 11
Main Author:
Robert, F.
Other Authors:
Vuataz, G., Pollien, P., Saucy, F., Alonso, M.I., Bauwens, I., and Blank, I.
Format:
Article
Language:
English
Subjects:
Maillard reaction
asparagine
glucose
acrylamides
chemical reactions
water activity
glass transition temperature
temperature
food chemistry
powders
View in NAL's Catalog:
IND43718201