Effect of steam baking on acrylamide formation and browning kinetics of cookies.

No abstract is available for this paper.

• Publication year

  2012

• Venue

  Journal of Food Science

• Publication date

  2012-10-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1111/j.1750-3841.2012.02912.xPMID 22950636
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Browning development in bakery products – A review

  2010cited by this paper
• Modelling the browning of bread during baking

  2009cited by this paper
• Modelling acrylamide changes in foods: from single-response empirical to multiresponse mechanistic approaches

  2009cited by this paper
• The kinetics of acrylamide formation/elimination in asparagine–glucose systems at different initial reactant concentrations and ratios

  2008cited by this paper
• Investigating the correlation between acrylamide content and browning ratio of model cookies

  2008cited by this paper
• Bread browning kinetics during baking

  2007cited by this paper
• Color Change Kinetics of Okra Undergoing Microwave Drying

  2007cited by this paper
• Model studies on acrylamide generation from glucose/asparagine in aqueous glycerol.

  2007cited by this paper
• Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures

  2007cited by this paper
• Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

  2007cited by this paper
• A kinetic model for browning in the baking of biscuits: Effects of water activity and temperature

  2007cited by this paper
• Impact of pH on the kinetics of acrylamide formation/elimination reactions in model systems.

  2006cited by this paper
• Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.

  2006cited by this paper
• Investigation of the correlation of the acrylamide content and the antioxidant activity of model cookies.

  2006cited by this paper
• A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system

  2006cited by this paper
• Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method

  2006cited by this paper
• Quantifying the formation of carcinogens during food processing: acrylamide

  2005cited by this paper
• Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread

  2005cited by this paper
• Kinetic models as a route to control acrylamide formation in food.

  2005cited by this paper
• Acrylamide in food products : Identification, formation and analytical methodology

  2005cited by this paper
• Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system.

  2005cited by this paper
• Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system.

  2005cited by this paper
• KINETICS OF ACRYLAMIDE FORMATION DURING TRADITIONAL AND VACUUM FRYING OF POTATO CHIPS

  2005cited by this paper
• A kinetic model for the glucose/glycine Maillard reaction pathways

  2005cited by this paper
• Human exposure and internal dose assessments of acrylamide in food.

  2005cited by this paper
• Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread.

  2004cited by this paper
• Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods

  2003cited by this paper
• Acrylamide formation mechanism in heated foods.

  2003cited by this paper
• Verification of the findings of acrylamide in heated foods

  2002cited by this paper
• Food chemistry: Acrylamide is formed in the Maillard reaction

  2002cited by this paper
• Food chemistry: Acrylamide from Maillard reaction products

  2002cited by this paper
• Predicting colour kinetics during cracker baking

  1998cited by this paper
• Modeling of Simultaneous Heat and Water Transport in the Baking Process

  1998cited by this paper
• A Lifetime Oncogenicity Study in Rats with Acrylamide

  1995cited by this paper
• Modelling of browning kinetics of bread crust during baking

  1995cited by this paper
• Maillard browning kinetics in a liquid model system

  1992cited by this paper

• Numerical simulation of color and acrylamide distribution during cookie baking: Coupling nonequilibrium multiphase transport, reaction kinetics and structural deformation

  2026cites this paper
• Mitigation of acrylamide in bread: Insights into formulation and technological approaches.

  2025cites this paper
• Incorporation of Solar-Dried Plantain Flour in Cookies: Balancing Nutrition, Acceptability, and Sustainability

  2025cites this paper
• Development of Rice Cake Fortified With Acorn Flour and Inulin Using Superheated Steam Technology: Analysis of Physicochemical, Structural, and Baking Properties

  2025cites this paper
• Morphological changes and color development during cookie baking-Kinetic, heat, and mass transfer considerations.

  2024cites this paper
• Impact of Slice Thickness and Baking Temperature on the Physicochemical Quality and Nutritional Properties of Newly Developed Baked Coconut Chips

  2024cites this paper
• Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review

  2023cites this paper
• Research advance on AGEs generation, detection, influencing factors and inhibition mechanism in bakery products processing

  2023cites this paper
• Habitual tendency, cooking methods, and development of food choices behavior

  2023cites this paper
• Accelerating the process development of innovative food products by prototyping through 3D printing technology

  2023cites this paper
• A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products

  2022cites this paper
• Recent advancements in baking technologies to mitigate formation of toxic compounds: A review

  2022cites this paper
• Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies

  2022cites this paper
• Processing issues

  2022cites this paper
• Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics

  2021cites this paper
• Study of the kinetic behaviour of non-enzymatic browning reaction between L-ascorbic acid and glycine by the excess concentration method

  2021cites this paper
• Quality Characteristics, Antioxidant Activity, and Acrylamide Content of Cookies Made with Powdered Green Tea

  2021cites this paper
• Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation

  2021cites this paper
• Baking technology: A systematic review of machines and plants and their effect on final products, including improvement strategies

  2021cites this paper
• Prediction of baking quality using machine learning based intelligent models

  2020cites this paper
• Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries

  2020cites this paper
• Biscuit baking: A review

  2020cites this paper
• The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine

  2020cites this paper
• Acrylamide in bread and baked products

  2020cites this paper
• Lowering greening of cookies made from sunflower butter using acidic ingredients and effect on reducing capacity, tryptophan and protein oxidation.

  2018cites this paper
• Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

  2018cites this paper
• Momentum, heat and mass transfer enhancement during deep-fat frying process of potato strips: Influence of convective oil temperature

  2018cites this paper
• Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of oven

  2017cites this paper
• MAHLEP PÜRESİNİN KIZILÖTESİ IŞINIM İLE KURUTULMASI İŞLEMİNDE ANTOSİYANİN, FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE DEĞİŞİM KİNETİĞİ

  2017cites this paper
• A Theoretical Analysis for Assessing the Variability of Secondary Model Thermal Inactivation Kinetic Parameters

  2017cites this paper
• Effect of inulin in Jerusalem Artichoke (Helianthus Tuberosus L.) flour on the viscoelatic behavior of cookie dough and quality of cookies

  2017cites this paper
• Evaluación del riesgo de exposición dietética a acrilamida en la población española y valenciana

  2016cites this paper
• Kinetic Study on Peptide-Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single- and Multiple-Response Models.

  2016cites this paper
• Acrylamide in Bakery Products

  2016cites this paper
• Characterizing Texture, Color and Sensory Attributes of Cookies Made with Jerusalem Artichoke (Helianthus tuberosus L.) Flour Using a Mixture Design and Browning Reaction Kinetics

  2016cites this paper
• Steam Assisted Hybrid Cooking Behavior of Semitendinosus Muscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value

  2016cites this paper
• Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans.

  2015cites this paper
• Effects of baking conditions on colour, texture and crumb grain characteristics of Chhana Podo

  2015cites this paper
• Mathematical Modeling of Heat Distribution for the Pan in a Baking Oven

  2015cites this paper
• Unravelling the effect of flavonoids on the kinetic profiles of acrylamide in the Maillard reaction

  2015cites this paper
• Effects of cross-linking in nanostructure and physicochemical properties of fish gelatins for bio-applications

  2015cites this paper
• Investigation of variations in the acrylamide and N(ε) -(carboxymethyl) lysine contents in cookies during baking.

  2014cites this paper
• Radio-Frequency Thawing and Tempering

  2014cites this paper
• Baking of muffins: Kinetics of crust color development and optimal baking time

  2014cites this paper
• Radio-Frequency Baking and Roasting of Food Products

  2014cites this paper
• Furanic compounds in food products: Assessment and mitigation strategies

  2013cites this paper
• Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method.

  2013cites this paper
• Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin

  2013influential citation