Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamid...

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Detalles Bibliográficos
Autores principales: Tan, Phui Yee, Tan, Chin Ping, Abas, Faridah, Ho, Chun Wai, Mustapha, Wan Aida Wan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270306/
https://www.ncbi.nlm.nih.gov/pubmed/23752466
http://dx.doi.org/10.3390/molecules18066792

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270306/
https://www.ncbi.nlm.nih.gov/pubmed/23752466
http://dx.doi.org/10.3390/molecules18066792

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