Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems

Champrasert, O, Chu, J, Meng, Q et al. (4 more authors) (2021) Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems. Food Chemistry, 363. 130213. ISSN 0308-8146

Abstract

Metadata

Authors/Creators:
Copyright, Publisher and Additional Information: © 2021 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Acrylamide; Microwave; Polysaccharides; Pectin; Alginate; Chitosan; Maillard; Potato
Dates:
  • Accepted: 25 May 2021
  • Published (online): 27 May 2021
  • Published: 30 November 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Funding Information:
FunderGrant number
BBSRC (Biotechnology & Biological Sciences Research Council)TS/R014299/1
Depositing User: Symplectic Publications
Date Deposited: 22 Jun 2021 13:05
Last Modified: 27 May 2022 00:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodchem.2021.130213

Share / Export

Statistics