Optimisation of the smoking process to increase phenol levels and inhibit thermally induced toxicants formation in baked potato snacks

Conference presentation

S. Wassman, D. Straka, N. Zhelev, J. Wilkin, Costas Stathopoulos, A. D. Troise and Alberto Fiore

1st Conference Sustainable agriculture and environment (SAE2016) (Ho Chi Minh City, Vietnam)

2016

Details

Title: Optimisation of the smoking process to increase phenol levels and inhibit thermally induced toxicants formation in baked potato snacks
Authors/Creators: S. Wassman
D. Straka
N. Zhelev
J. Wilkin
Costas Stathopoulos - Murdoch University, Food Futures Institute
A. D. Troise
Alberto Fiore - Abertay University
Conference: 1st Conference Sustainable agriculture and environment (SAE2016) (Ho Chi Minh City, Vietnam)
Identifiers: 991005753930307891
Murdoch Affiliation: Food Futures Institute; School of Medical, Molecular and Forensic Sciences
Resource Type: Conference presentation

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