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Acrylamide formation and quality properties of chitosan based batter formulations

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Acrylamide formation and quality properties of chitosan based batter formulations

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Sansano Tomás, M.; Castelló Gómez, ML.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2016). Acrylamide formation and quality properties of chitosan based batter formulations. Food Hydrocolloids. 66:1-7. doi:10.1016/j.foodhyd.2016.10.019

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/78521

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Title: Acrylamide formation and quality properties of chitosan based batter formulations
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] The potential of chitosan to mitigate acrylamide formation has been already demonstrated. The two main objectives of this study were: 1) to select the most adequate degree of deacetylation (DD) and molecular weight ...[+]
Subjects: Acrylamide , Chitosan , Deacetylation degree , Molecular weight , Batters
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Hydrocolloids. (issn: 0268-005X ) (eissn: 1873-7137 )
DOI: 10.1016/j.foodhyd.2016.10.019
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodhyd.2016.10.019
Thanks:
The authors thank the gs1:Universitat Politecnica de Valencia for the PhD scholarship given to Mariola Sansano Tomas.
Type: Artículo

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