An investigation on inhibitory effect and primary mechanism of natural phenolic antioxidants against acrylamide formation in fried and baked carbohydrate-rich foods

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Grant Data
Project Title
An investigation on inhibitory effect and primary mechanism of natural phenolic antioxidants against acrylamide formation in fried and baked carbohydrate-rich foods
Principal Investigator
Dr Cai, Yizhong   (Principal Investigator (PI))
Co-Investigator(s)
Professor Corke Harold   (Co-Investigator)
Duration
24
Start Date
2008-10-01
Amount
544437
Conference Title
An investigation on inhibitory effect and primary mechanism of natural phenolic antioxidants against acrylamide formation in fried and baked carbohydrate-rich foods
Presentation Title
Keywords
Acrylamide, acrylamide formation, carbonhydrate-rich foods, food safety, natural phenolic antioxidants
Discipline
Food Science
HKU Project Code
HKU 760308M
Grant Type
General Research Fund (GRF)
Funding Year
2008
Status
Completed