A Study on the Kinetics of Acrylamide Formation in Banana Chips

The effect of maturity stages of banana on the formation of acrylamide in banana fritters

(2013) G. Daniali et al.   FOOD CONTROL

Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity

(2011) J. Bassama et al.   FOOD RESEARCH INTERNATIONAL

Kinetics of formation of acrylamide and Schiff base intermediates from asparagine and glucose

(2008) Rikke V. Hedegaard et al.   FOOD CHEMISTRY

Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps

(2008) Jeroen J. Knol et al.   FOOD CHEMISTRY

Influence of frying conditions on acrylamide content and other quality characteristics of French fries

(2008) S. Romani et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Kinetics of acrylamide formation in potato powder

(2008) K. Franke et al.   JOURNAL OF FOOD ENGINEERING