Study of acrylamide formation in coffee during roasting

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Study of acrylamide formation in coffee during roasting

Coffee is a popular beverage in society. Acrylamide is an undesirable substance that will metabolically activated to carcinogens.Acrylamide formation is found to occur during the browning process, which is called Maillard reaction. This is the reaction between sugars and asparagines at temperature a...

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Bibliographic Details
Main Author:	Wong, Yih Tin
Format:	Undergraduates Project Papers
Language:	English
Published:	2006
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/61/ http://umpir.ump.edu.my/id/eprint/61/1/MY_PSM.pdf

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