A COMPARISON OF ACRYLAMIDE LEVELS IN ASIAN NOODLE PRODUCTS

机译：亚洲面条产品中丙烯酰胺水平的比较

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Acrylamide was discovered in foods by the Swedish National Food Administration and the University of Stockholm in April 2002. This caused considerable concern because acrylamide is probably a carcinogen for humans (IARC, 2004) as well as showing somegenotoxic and neurotoxic effects. The presence of acrylamide has become a major issue and a focus of concerted international research efforts.

机译：2002年4月在瑞典国家食品局和斯德哥尔摩大学发现了丙烯酰胺。这导致了相当关注的问题，因为丙烯酰胺可能是人类的致癌物（IARC，2004）以及显示出一些毒性和神经毒性的影响。丙烯酰胺的存在已成为一个主要问题和焦点国际研究努力的重点。

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《Australian cereal chemistry conference》|2010年||共3页
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Nicha Kawila; Paul D Morrison; Philip J Marriott; Shaojun Tian; Darryl M Small;
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2. Riboflavin In Asian Noodles: The Impact Of Processing, Storage And The Efficacy Of Fortification Of Three Product Styles [J] . Lan T.T. Bui, Darryl M. Small Food Chemistry . 2009,第4期

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4. A COMPARISON OF ACRYLAMIDE LEVELS IN ASIAN NOODLE PRODUCTS [C] . Nicha Kawila, Paul D Morrison, Philip J Marriott, Australian cereal chemistry conference . 2010

机译：亚洲面条产品中丙烯酰胺水平的比较
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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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8. Level Schemes for Some Fission Product Nuclides. Comparison of Level Schemes Used by JAERI and Petten [R] . Matsumoto, Z., Murata, T., Nakasima, R. 1978

机译：一些裂变产物核素的水平方案。 JaERI和petten使用的水平方案比较

A COMPARISON OF ACRYLAMIDE LEVELS IN ASIAN NOODLE PRODUCTS

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