Influence of roasting conditions on the acrylamide content and the color of roasted almonds
dc.contributor.author
Lukac, Helen
dc.contributor.author
Amrein, Thomas M.
dc.contributor.author
Perren, Rainer
dc.contributor.author
Conde Petit, Béatrice
dc.contributor.author
Amadò, Renato
dc.contributor.author
Escher, Felix
dc.date.accessioned
2019-11-22T07:23:27Z
dc.date.available
2019-11-22T07:23:27Z
dc.date.issued
2007
dc.identifier.issn
0022-1147
dc.identifier.issn
1750-3841
dc.identifier.other
10.1111/j.1750-3841.2006.00206.x
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/379540
dc.language.iso
en
en_US
dc.publisher
Wiley
en_US
dc.subject
acrylamide
en_US
dc.subject
activation energy
en_US
dc.subject
almonds
en_US
dc.subject
color
en_US
dc.subject
moisture
en_US
dc.subject
roasting temperature
en_US
dc.title
Influence of roasting conditions on the acrylamide content and the color of roasted almonds
en_US
dc.type
Journal Article
dc.date.published
2006-12-05
ethz.journal.title
Journal of Food Science
ethz.journal.volume
72
en_US
ethz.journal.issue
1
en_US
ethz.journal.abbreviated
J. Food Sci.
ethz.pages.start
C33
en_US
ethz.pages.end
C38
en_US
ethz.identifier.nebis
000049340
ethz.publication.place
Oxford
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
03240 - Amadò, Renato
en_US
ethz.leitzahl
03324 - Escher, Felix
en_US
ethz.leitzahl.certified
03240 - Amadò, Renato
ethz.leitzahl.certified
03324 - Escher, Felix
ethz.date.deposited
2017-06-08T15:59:38Z
ethz.source
ECIT
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imp59364b59f163c80457
ethz.identifier.importid
imp59364bb7f293528016
ethz.ecitpid
pub:12761
ethz.ecitpid
pub:18278
ethz.eth
yes
en_US
ethz.availability
Metadata only
en_US
ethz.rosetta.installDate
2019-11-22T07:23:35Z
ethz.rosetta.lastUpdated
2019-11-22T07:23:35Z
ethz.rosetta.exportRequired
false
ethz.rosetta.versionExported
true
dc.identifier.olduri
http://hdl.handle.net/20.500.11850/2817
dc.identifier.olduri
http://hdl.handle.net/20.500.11850/161777
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Journal Article [124261]