Prometheus: processing en voedselveiligheid (KB-15-002-010)

Project: EZproject

Project Details

StatusFinished
Effective start/end date1/01/1131/12/14

Research Output

Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine

Nguyen, H. T., van der Fels, I. & van Boekel, T., 2017, In : Food Chemistry. 230, p. 14-23

Research output: Contribution to journalArticleAcademicpeer-review

  • 27 Citations (Scopus)

    Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

    Nguyen, T. T. H., van der Fels, H. J., Peters, R. J. B. & van Boekel, T., 2016, In : Food Chemistry. 192, p. 575-585

    Research output: Contribution to journalArticleAcademicpeer-review

  • 46 Citations (Scopus)

    Kinetics of Ne-(carboxymethyl)lysine formation in aqueous model

    Nguyen, T. T. H., van der Fels, H. J. & van Boekel, T., 2016, In : Food Chemistry. 192, p. 125-133

    Research output: Contribution to journalArticleAcademicpeer-review

  • 27 Citations (Scopus)

    Activities

    • 1 Public lecture/debate/seminar

    Modeling the formation of acrylamide and 5-hydroxymethylfurfural in biscuits

    Ine van der Fels (Speaker)

    9 Oct 2012 → …

    Activity: Talk or presentationPublic lecture/debate/seminar