Sugars and the formation of acrylamide and 5-hydroxymethylfurfural

Research output: Contribution to conferencePosterProfessional

Abstract

The objective of this research was: to investigate the role of sugars in the formation of acrylamide and HMF during biscuit baking.
Original languageEnglish
Publication statusPublished - 2013

Fingerprint

Acrylamide
Research
5-hydroxymethylfurfural

Keywords

  • hmf
  • acrylamides
  • biscuits
  • baking
  • sugars
  • maillard reaction

Cite this

@conference{0648428b11eb4469ab3b3eeb3988101d,
title = "Sugars and the formation of acrylamide and 5-hydroxymethylfurfural",
abstract = "The objective of this research was: to investigate the role of sugars in the formation of acrylamide and HMF during biscuit baking.",
keywords = "hmf, acrylamiden, biscuits, bakken (in de oven), suikers, maillard-reactie, hmf, acrylamides, biscuits, baking, sugars, maillard reaction",
author = "Nguyen, {Thi Thu Ha} and {van der Fels}, H.J. and R.J.B. Peters and {van Boekel}, M.A.J.S.",
year = "2013",
language = "English",

}

Sugars and the formation of acrylamide and 5-hydroxymethylfurfural. / Nguyen, Thi Thu Ha; van der Fels, H.J.; Peters, R.J.B.; van Boekel, M.A.J.S.

2013.

Research output: Contribution to conferencePosterProfessional

TY - CONF

T1 - Sugars and the formation of acrylamide and 5-hydroxymethylfurfural

AU - Nguyen, Thi Thu Ha

AU - van der Fels, H.J.

AU - Peters, R.J.B.

AU - van Boekel, M.A.J.S.

PY - 2013

Y1 - 2013

N2 - The objective of this research was: to investigate the role of sugars in the formation of acrylamide and HMF during biscuit baking.

AB - The objective of this research was: to investigate the role of sugars in the formation of acrylamide and HMF during biscuit baking.

KW - hmf

KW - acrylamiden

KW - biscuits

KW - bakken (in de oven)

KW - suikers

KW - maillard-reactie

KW - hmf

KW - acrylamides

KW - biscuits

KW - baking

KW - sugars

KW - maillard reaction

M3 - Poster

ER -