Ghent University Academic Bibliography

Advanced

Project: Acrylamide production in foodstuffs

project duration
01-OCT-03 – 30-SEP-07
abstract
The production of acrylamide will be studied in model systems and foodstuffs. Using multivariate techniques, intrinsic and extrinsic parameters influencing the acrylamide production will be identified and quantified. Strategies to inhibit the acrylamide production will be evaluated with regard to their efficiency and their consequences towards the product technical characteristics of the food.