Study of acrylamide formation in coffee during roasting
Coffee is a popular beverage in society. Acrylamide is an undesirable substance that will metabolically activated to carcinogens.Acrylamide formation is found to occur during the browning process, which is called Maillard reaction. This is the reaction between sugars and asparagines at temperature a...
Saved in:
| Main Author: | |
|---|---|
| Format: | Undergraduates Project Papers |
| Language: | English |
| Published: |
2006
|
| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/61/1/MY_PSM.pdf http://umpir.ump.edu.my/id/eprint/61/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|