Investigation of Composition, Temperature, and Heating Time in the Formation of Acrylamide in Snack: Central Composite Design Optimization and Microextraction Coupled with Gas Chromatography-Mass Spectrometry
Marzieh Kamankesh, Amene Nematollahi, Abdorreza Mohammadi, R Ferdowsi
Topics & Concepts
AcrylamideCentral composite designResponse surface methodologyDetection limitChemistryChromatographyMass spectrometryGas chromatography–mass spectrometrySnack foodExtraction (chemistry)Gas chromatographyFood sciencePolymerOrganic chemistryCopolymerPotato Plant ResearchPlant Pathogens and ResistanceMelamine detection and toxicity