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

Mathilde Courel (1) , Lamia Ait Ameur (2) , E. Capuano (3) , V. Fogliano (3) , F. Morales (4) , Francis F. Courtois (5) , I. Birlouez (2)

1 GENIAL - Ingénierie Procédés Aliments
2 AgroParisTech
3 University of Naples Federico II = Università degli studi di Napoli Federico II
4 C.S.I.C. - Instituto de Agroquímica y Tecnología de Alimentos
5 GENIAL - Ingénierie, Procédés, Aliments

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

Domaines: Sciences du Vivant [q-bio]

Mathilde Courel, Lamia Ait Ameur, E. Capuano, V. Fogliano, F. Morales, et al.. Effects of formulation and baking conditions on newly formed contaminants formation in model cookies. 6th International Conference on new knowledge on chemical reactions during the processing and storage of foods - Chemical Reactions in Foods VI, May 2009, Prague, Czech Republic. ⟨hal-01601050⟩