Event submissions
Published
This submission belongs to the session S8. Food Quality and Safety of the event The 5th International Electronic Conference on Foods
Published date
25 Oct, 2024
Academic Editor
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Antonello SantiniCitation
Marta Mesias, Francisco J Morales, Acrylamide-forming capacity of different flours in heated glucose/flour systems, in Proceedings of The 5th International Electronic Conference on Foods, 28 October–30 October 2024, MDPI: Basel, Switzerland
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Acrylamide-forming capacity of different flours in heated glucose/flour systems
Marta Mesias 1
Francisco J Morales 1
1. Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Nováis 6, Madrid 28040, Spain
Abstract
Keywords
acrylamide
flour
cereal-based foods
baking
risk