Effect of water activity in tortilla and its relationship on the acrylamide content after frying
Authors:
- Rosa M. DelgadoRDRosa M. Delgado
- Gabriel Luna-BárcenasGLGabriel Luna-Bárcenas
- Gerónimo Arámbula-VillaGAGerónimo Arámbula-Villa
- Ebner AzuaraEAEbner Azuara
- Patricia López-PeréaPLPatricia López-Peréa
- Ricardo SalazarRSRicardo Salazar
- 1 December 2014
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 143, 1-7
Abstract
No abstract availableKeywords
This publication has 47 references indexed in Scilit:
- Acrylamide kinetic in plantain during heating process: Precursors and effect of water activityFood Research International, 2011
- Predicting suitable storage conditions for spray-dried microcapsules formed with different biopolymer matricesFood Hydrocolloids, 2010
- Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discsJournal of Food Engineering, 2008
- Effect of Water Activity on the Stability to Oxidation of Spray‐Dried Encapsulated Orange Peel Oil Using Mesquite Gum ( Prosopis Juliflora ) as Wall MaterialJournal of Food Science, 2002
- Glycine Loss and Maillard Browning as Related to the Glass Transition in a Model Food SystemJournal of Food Science, 1998
- THERMODYNAMIC BEHAVIOR OF GREEN WHOLE AND DECAFFEINATED COFFEE BEANS DURING ADSORPTIONDrying Technology, 1994
- Determination of acrylamide monomer in hydroponically grown tomato fruits by capillary gas chromatography—mass spectrometryJournal of the Science of Food and Agriculture, 1991
- Control of the Maillard reaction in food systemsTrends in Food Science & Technology, 1990
- Chemistry of acrylamide bromination for trace analysis by gas chromatography and gas chromatography—mass spectrometryJournal of Chromatography A, 1987
- On a Theory of the van der Waals Adsorption of GasesJournal of the American Chemical Society, 1940