Matches in UGent Biblio for { <https://biblio.ugent.be/publication/405868#aggregation> ?p ?o. }
Showing items 1 to 30 of
30
with 100 items per page.
- aggregation classification "P1".
- aggregation creator B103708.
- aggregation creator person.
- aggregation creator person.
- aggregation creator person.
- aggregation date "2005".
- aggregation hasFormat 405868.bibtex.
- aggregation hasFormat 405868.csv.
- aggregation hasFormat 405868.dc.
- aggregation hasFormat 405868.didl.
- aggregation hasFormat 405868.doc.
- aggregation hasFormat 405868.json.
- aggregation hasFormat 405868.mets.
- aggregation hasFormat 405868.mods.
- aggregation hasFormat 405868.rdf.
- aggregation hasFormat 405868.ris.
- aggregation hasFormat 405868.txt.
- aggregation hasFormat 405868.xls.
- aggregation hasFormat 405868.yaml.
- aggregation isPartOf urn:isbn:9789539972514.
- aggregation language "eng".
- aggregation publisher "Food, Technologists, Biotechnologists and Nutritionists Society".
- aggregation subject "Agriculture and Food Sciences".
- aggregation title "Towards a better understanding in acrylamide formation, degradation and reduction in model system (and foodstuffs)".
- aggregation abstract "A new baking methodology to study acrylamide formation, based on a closed stainless steel tube reactor, was tested on its repeatability. The main advantage of this flying procedure includes the possibility to study the acrylamide formation mechanism in different artificial mixtures, eliminating some variable factors during frying, such as heat flux, degradation of the frying oil and water evaporation. As a first application of this optimized heating concept, the influence of fat oxidation and fat hydrolysis on acrylamide formation was tested during baking of French fries, as well as during heating in the tube reactor. In both cases, no differences in acrylamide formation could be found between fresh oil and oxidized or hydrolyzed heating oils.".
- aggregation authorList BK266166.
- aggregation endPage "117".
- aggregation startPage "112".
- aggregation isDescribedBy 405868.
- aggregation similarTo LU-405868.