Effects of formulation and baking conditions on newly formed contaminants formation in model cookies

Mathilde Courel; Lamia Ait Ameur; E. Capuano; V. Fogliano; F. Morales; Francis Courtois; I. Birlouez

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Acte de colloque

Effects of formulation and baking conditions on newly formed contaminants formation in model cookies

Mathilde Courel, Lamia Ait Ameur, E. Capuano, V. Fogliano, F. Morales, Francis Courtois et I. Birlouez

Czech Journal of Food Sciences, Vol.27

Czech Journal of Food Sciences

6th International Conference on new knowledge on chemical reactions during the processing and storage of foods - Chemical Reactions in Foods VI

2009

Résumé

Life Sciences

Effects of formulation and baking conditions on newly formed contaminants formation in model cookies. 6. International Conference on new knowledge on chemical reactions during the processing and storage of foods - Chemical Reactions in Foods VI

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1 Consultations de la notice

Détails

Titre: Effects of formulation and baking conditions on newly formed contaminants formation in model cookies
Créateurs - sans rôle: Mathilde Courel - Ingénierie Procédés Aliments
Lamia Ait Ameur - AgroParisTech
E. Capuano - University of Naples Federico II = Università degli studi di Napoli Federico II
V. Fogliano - University of Naples Federico II = Università degli studi di Napoli Federico II
F. Morales - Instituto de Agroquímica y Tecnología de Alimentos
Francis Courtois - Ingénierie, Procédés, Aliments
I. Birlouez - AgroParisTech
Détails de publication: Czech Journal of Food Sciences, Vol.27
Colloque: 6th International Conference on new knowledge on chemical reactions during the processing and storage of foods - Chemical Reactions in Foods VI
Publications en série: Czech Journal of Food Sciences
Identifiants: 99148912209311
Unité académique: Démarche intégrée pour l'obtention d'aliments de qualité - QUALISUD
Langue: English
Type de ressource: Conference proceeding