Influence of roasting conditions on the acrylamide content and the color of roasted almonds

Metadata only

Author

Date

2007

Type

Journal Article

ETH Bibliography

yes

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Publication status

published

External links

Journal / series

Journal of Food Science

Volume

72(1)

Pages / Article No.

C33 - C38

Publisher

Wiley

Subject

acrylamide; activation energy; almonds; color; moisture; roasting temperature

Organisational unit

03240 - Amadò, Renato
03324 - Escher, Felix

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ETH Bibliography

yes

Altmetrics

Research Collection