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


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)
Co-Investigator(s)
Professor Corke Harold   (Co-Investigator)
Duration
24
Start Date
2008-10-01
Completion Date
2010-09-30
Amount
544437
Conference Title
Presentation Title
Keywords
Acrylamide, carbonhydrate-rich foods, natural phenolic antioxidants, acrylamide formation, food safety
Discipline
Food Science
Sponsor
RGC General Research Fund (GRF)
HKU Project Code
HKU 760308M
Grant Type
General Research Fund (GRF)
Funding Year
2008/2009
Status
Completed