Sugars and the formation of acrylamide and 5-hydroxymethylfurfural
The objective of this research was: to investigate the role of sugars in the formation of acrylamide and HMF during biscuit baking.
Multi-response modeling of acrylamide formation in biscuits
The aim of this study was to model acrylamide formation during baking of biscuits, using multi-response kinetic modelling.
Product quality driven food process design
Consumers evaluate food products on their quality, and thus the product quality is a main target in industrial food production. In the last decade there has been a remarkable increase of interest of the food industry to put food product quality central in innovation. However, quality itself is seldom considered as a starting point for the design of...
