| 000 | 01868nam a2200253 a 4500 | ||
|---|---|---|---|
| 001 | vtls000018304 | ||
| 003 | KUKTEM | ||
| 005 | 20251114204341.0 | ||
| 008 | 070222t2006 my f m 000 0 eng d | ||
| 020 | _aTHE0004754(Local) | ||
| 039 | 9 |
_a201905141148 _bsmfh _c201107131908 _dVLOAD _c200908141310 _dVLOAD _c200908141242 _dVLOAD _y200702221559 _zfarina |
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| 040 | _aUMP | ||
| 090 | _aTP372.55.M35 W66 2006 rs Thesis | ||
| 100 | 3 | _aWong, Yih Tin | |
| 245 | 1 | 0 |
_aStudy of acrylamide formation in coffee during roasting/ _cWong Yih Tin |
| 260 |
_aKuantan, Pahang : _bKUKTEM , _c2006 |
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| 300 |
_axiii, 59 p. : _bill. ; _c30 cm. + _e1 computer disc |
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| 502 | _aProject paper (Bachelor of Chemical Engineering) -- Kolej Universiti Kejuruteraan dan Teknologi Malaysia - 2006 | ||
| 504 | _aBibliography: p. 48-50 | ||
| 520 | _aCoffee is a popular beverage in society. Acrylamide is an undesirable substance that will metabolically activated to carcinogens.Acrylamide formation is found to occur during the browning process, which is called Maillard reaction. This is the reaction between sugars and asparagines at temperature above 120°C. The roasting temperature of coffee is at least 200°C, meaning that coffee surely contain acrylamide but the level of formation is different for different roasting conditions. In this research, study of the quantity acrylamide upon the local coffee powder, commercial coffee powder and different roasting parameters coffee have been done. The highest concentration of acrylamide is in coffee which was roasted at 220°C for 5 min. Besides that, the relationship between the carbohydrates and acrylamide also have been done but no simple linear regression relationship was found. | ||
| 650 | 0 | _aMaillard reaction | |
| 650 | 0 | _aCoffee | |
| 999 |
_aVIRTUA40 _c519 _d525 |
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| 999 | _aVTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*6501*9992 | ||