Acrylamide can be formed in foods that have undergone a high temperature treatment (>120 °C) such as French fries, crisps, coffee and bread, due to the Maillard reaction. The evidence of acrylamide in foods posing a risk for different types of cancer has been strengthened. Mitigation of acrylamide formation in foods is, therefore, of great importance. The aim of this PhD study was to derive mathematical models that describe the formation of acrylamide as a function of product and processing parameters. The technique of multiresponse modeling was used to unravel the reaction networks of the formation of acrylamide in the Maillard reaction using aqueous reaction systems. Furthermore, the use of empirical models was studied to describe and ...
Acrylamide formation in a food model during frying can be analyzed in space and time with a traditio...
A kinetic model for the formation of acrylamide in a glucose-asparagine reaction system is pro-posed...
The recent discovery that cooking various foods at high temperatures results in the formation of hig...
Acrylamide can be formed in foods that have undergone a high temperature treatment (>120 °C) such...
Three empirical models were used to fit the formation of acrylamide in crisps of three different col...
Acrylamide is a genotoxic compound produced in foods probably through the Maillard reaction. Acrylam...
A kinetic model for the formation of acrylamide in a fructose–asparagine reaction system at initial ...
Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The...
Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The...
The formation of acrylamide in potato crisps was fitted by empirical mathematical models. Potato sli...
Many of our food products have undergone a heat-treatment before consumption, either at home or at t...
It is nowadays well known that heating, which is carried out to improve the hygienic, sensory and nu...
Isothermal acrylamide formation in foods and asparagine-glucose model systems has ubiquitous feature...
It is nowadays well known that heating, which is carried out to improve the hygienic, sensory and nu...
In 2002 Swedish researchers announced that exposure of humans to the suspected carcinogen acrylamide...
Acrylamide formation in a food model during frying can be analyzed in space and time with a traditio...
A kinetic model for the formation of acrylamide in a glucose-asparagine reaction system is pro-posed...
The recent discovery that cooking various foods at high temperatures results in the formation of hig...
Acrylamide can be formed in foods that have undergone a high temperature treatment (>120 °C) such...
Three empirical models were used to fit the formation of acrylamide in crisps of three different col...
Acrylamide is a genotoxic compound produced in foods probably through the Maillard reaction. Acrylam...
A kinetic model for the formation of acrylamide in a fructose–asparagine reaction system at initial ...
Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The...
Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The...
The formation of acrylamide in potato crisps was fitted by empirical mathematical models. Potato sli...
Many of our food products have undergone a heat-treatment before consumption, either at home or at t...
It is nowadays well known that heating, which is carried out to improve the hygienic, sensory and nu...
Isothermal acrylamide formation in foods and asparagine-glucose model systems has ubiquitous feature...
It is nowadays well known that heating, which is carried out to improve the hygienic, sensory and nu...
In 2002 Swedish researchers announced that exposure of humans to the suspected carcinogen acrylamide...
Acrylamide formation in a food model during frying can be analyzed in space and time with a traditio...
A kinetic model for the formation of acrylamide in a glucose-asparagine reaction system is pro-posed...
The recent discovery that cooking various foods at high temperatures results in the formation of hig...