Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée
The formation of acrylamide (ACR) and hydroxymethylfurfural (HMF) by varying time and temperature for two plum species was performed using a Central Composite Design model. An optimized method for reducing ACR and HMF formation on plum purée thermally treated was designed. The contaminants precursor...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-05-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/pjfns/Effect-of-Thermal-Processing-on-Simultaneous-Formation-of-Acrylamide-and-Hydroxymethylfurfural,106128,0,2.html |
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