Development of an acrylamide-free palm sugar-like flavouring using maillard reaction

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Development of an acrylamide-free palm sugar-like flavouring using maillard reaction

Palm sugar-like flavouring (PSLF) can be produced by heating a mixture of amino acids, sugar and sodium phosphate buffer (NaHPO4) via the Maillard reaction. The main problem of the resulting PSLF was the saltiness and presence of a significant amount of acrylamide. Thus, the main objective of this...

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Bibliographic Details
Main Author:	Tan, Phui Yee
Format:	Thesis
Language:	English
Published:	2013
Subjects:	Acrylamide Flavoring essences Maillard reaction
Online Access:	http://psasir.upm.edu.my/id/eprint/39135/ http://psasir.upm.edu.my/id/eprint/39135/1/FSTM%202013%206%20IR.pdf

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