Acrylamide and hydroxymethylfurfural in cakes: An approach to reduce the formation of processing contaminants in sweet bakery products
Verônica Simões de Borba, Andressa Cunha Lemos, Marcy Heli Paiva Rodrigues, Maristela Barnes Rodrigues Cerqueira, Eliana Badiale–Furlong
Topics & Concepts
AcrylamideChemistryFood scienceHydroxymethylfurfuralBrowningSugarWater activityContaminationWater contentPolymerBiochemistryBiologyOrganic chemistryFurfuralCopolymerCatalysisEcologyEngineeringGeotechnical engineeringPotato Plant ResearchFood composition and properties