Study on acrylamide accumulation in the model system based on animal raw materials depending on thermal treatment regimes
The aim of the investigation was to study an effect of thermal treatment parameters on the content of reducing sugars, amino acids and acrylamide in the meat model system depending on the thermal treatment regime. The authors studied an influence of the reaction of melanoidine formation on the conce...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2019-04-01
|
| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/25 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|